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PREFACE, 



10 :- 



*' Oh ! that men should put an enemy in their mouths to steal 
away their brains !" These few words, culled from a work of the 
immortal Shakespeare, must speak volumes in favour of those 
*' Cooling Drinks " so artistically concocted to tickle the palate of 
mankind. The Americans, to whom we are indebted for a great 
number of ingenious inventions that have added greatly to the 
comfort of the human race, were the first to introduce these whole- 
some and invigorating Refreshers. For many yqars they only 
flourished in the United States, but have at last become acclima- 
tized in every quarter of the globe, and are now the acknowledged 
drink at all Bacchanalian revels. Every great city now boasts of 
its "Alabama Fog-cutters," its "Connecticut jEye-openers," its 
"Thunderbolt Cocktails," its "Lightning Smashers,'' its "Boston 
Nose- warmers," its " Magnetic Crushers," its " Galvanic Lip- 
pouters," its " Josey Ticklers," and its " Leo Coaxers." It occurred 
to the author of this work that it was only right that the public 
should be made acquainted with the precise manner in which these 
drinks are manipulated, there being a vast difference in both their 
flavour and effect if made from a proper recipe. Leo, during 
iiis lengthened sojourn in America, collected an unlimited number 
of original and other recipes for " Drinks," and has become a great 



PREFACE 

bciKfactor to the British nation. Parr or Morison may have 
contributed by their skill to health, but it has been reserved for 
Leo to look after both health and spirits ; and we feel certain that 
no one will deny that the social drinks he has popularized in this 
country have added to the comfort and enjoyment of all classes of 
the community, from His Royal Highness the Prince of Wales to 
the most humble of Her Gracious Majesty's subjects. It is our 
intention to select from his gigantic catalogue of recipes upwards 
of two hundred various compounds, each of which has been 
extensively patronized by the bon vivants of every country, and to 
explain in this little volume the best method of concocting them ; 
so that in the future there will be no excuse for any one that 
happens to have this book in the library ever again imbibing any 
of those "villainous compounds" so often to be met with. Having 
made this liberal promise, we shall now take our leave, make our 
bow, and, like the Peri in Lalla Rookh, exclaim — 

Joy, joy for ever, rny task is done ; 
The gate is passed, the haven is won. 



r ■ * 



CONTENTS. 



■:o:- 



TAf Table of Contents refers to the numhero/each Recife not to the folios of the fxtget. 





.u.— 


Alabazam... 




A LA RoMAiNE Punch ... 




Ale Flip ... 




„ Punch 




„ Sangaree 




Apple Punch ... 




„ Toddy 




Archbishop ... 




Arrack Punch 




„ „ (another) 




Badminton 




Baltimore Egg Nogg ... 




Barbadoes Punch ... 




Bimbo Punch ... 




Bishop 




„ Protestant 




Black Stripe 




Blue Blazer ... 




Bottled Silk 




Bosom Caresser 




Brandy Champerelle 




„ Cocktail 




„ Crusta ... 




tf x* IX ... •«• 







No. 




. 192 




48 




. lU 




53 




• 99 




52 




. 101 




136 




• 3$ 




3^ 




. 145! 




59 




• 51 




zi 




• 135 




i39 




. 152 




150 




.. 146 




19^ 




12S 




7« 


• 


i- 87 


%%% 


■v«\ 



CONTENTS. 










Brands Flip 


i« •i 


>• 




"7 


• y JULEP*** ••• ••• •*• 


• •• 


• •• 




63 


ff xUNCn ••• ••• *•• •) 


>• •I 


»• 




I 


„ Punch, for a Party ... 


• •• 


• t • 




2 


„ Sangaree 


• • • 


>• 




97 


tf OCArl*A ••• **. ••* 


• •• 


• • • 




126 


• , dAlASH **• ••• ••• * 


■ • • 


>• 




67 


)f oOUR ••* ••• •*. ••* 


• •• 


• •• 




109 


,, Toddy 


■ • • 


> • 




102 


Burnt Brandy and Peach 


• •• 


• •• 




151 


Cafe, Faivre's Pousek 


• • • 


t • 




123 


ff X ARlsiAN •*. ... *•* 


••• 


• • • 




122 


„ Santina's 


>• • 


• 




121 


Canadian Punch 


• • • 


• • • 




33 


Vn^ARDINAL ••* ••* ••• ••• . 


• • * 


1 • 




137 


Catawba Cobbler 


k • • 1 


• 




72 


Century Club Punch ... 


• •• 


• • • 




42 


Champagne Cobbler 


i« • • 


• 




71 


ff \^\J\^]\. X AxJ^ ••• ••• ••• 


• •• 


• • • 




81 


„ Cup (a la Brunow) 


»• •( 


• 




127 


II K^Umt ••• ••• ••• 


• • • 


• • • 




147 


„ Punch 


• • • 


• 




8 


Chablis Cup ... 


• • • 


• • • 




147 


Cider Nectar 


• • ■ 


• 




148 


ff ^OGG ... ••• ... •.» 


• « • 


■ • • 




185 


,, X U^v^Xl ..* ..* ••• .fl 


• m t 


• 




54 


Claret Cobbler 


• •• 


• •• 




74 


„ Cup (a la Brunow) 


>• •* 


»• 




127 


II ^UP ... ... ••* ... 


• •• 


r • • 




142 


ff iVLlJLtLtEikJ **• *•• ... .1 


>• •• 


• 




145 


„ Punch 


• •• 


• •• 




9 


gobblers ... **• **• .*• .1 


»• •• 


• 




70-76 


VfOCKTAILS *•• ••• •*• ... 


• •• 


• •• 




77-86 


Cold Punch 


»• • 


• • 




38 


Criterion Cocktail .*• 


• •• 


• •• 




77 


„ Coffee Punch **. 


•• • 


• • 




193 



CONTENTS. 



Criterion Flip 

„ Milk Punch 

„ Reviver 

Crimean Cup 

„ „ (a LA Wyndham) ., 

V^RUSXA ••• ••• ••• 

CURA90A Punch 

Currant Effervescing Draft 

Drink for Dog Days ... 

I>RiNK for Home ... 

Egg Flip 

„ (another) 
£gg Nogg 

,, FOR A Party 

English Milk Punch 
Faivre's Pousse Cafe ... 
Fancy Brandy Cocktail ... 

,, Cocktail 

,, Drinks 
Fixes and Sours 
Flash of Lightning 

-I^ LIPS ••• ... ••• •• 

Flip Flap... 

•General Harrison's Egg Nogg 

<jIn and Pine 

,, Tansy 

,, Wormwood 
CiN Cocktail... 
Crusta .... 

X* IX ... ... *' 

Julep 
Punch 

„ (another) 
Sangaree... 

oLING ... .«• 



9» 
$9 

$9 
:»9 

>t 

1 » 



No. 
... 200 

... 18 
190 

... 131 
132 

...87-89 
... ' 15 

... 181 
166 

... 172 

115 

... 116 

56 

... 57 

58 

19 

123 

... 79 
83 

I2I-l6o 

... I07-III 
... 199 

112 117 
... 194 

Co 

... 154. 
155 

... 155 

... 82 

89 

loS 

... 64 

... 6 

7 

..• 9^ 

... 105 



Gin Smash 
„ Sour ~ 

Ginger Beer Powders 

GmcER Wine ■.. 

Gothic Punch 

Grasb6t Punch 

Hock Cobbler 

Hock Cup 

Honey and Peach... 

Hot spiced Rum 

Imperial .., 

Imperial Cup — 
tisH Whiskey Punch 
TALiAN Lemonade 

M'ANESK COCKTA] L 

LHSEY Cocktail 



KiMC'sCup 
hHiCKEBEiH, Leo's 



kohinoor 

Ladies' Blush 
Lemonade 

„ Soyer's... 

„ FOR Parties 

„ PO^VDERS 

Lemon Sherbet 
„ Syllabubs "■ 
„ Whey ... 
Leo's Specialities :— 
Alabazam 
Bosom Cakessek 
Cider Nogc ... 
Criterion Coffee Punch -. 



CONTENTS. 1 1 



No, 

Leo*s Specialities — 

Criterion Flip ... ... ... ... ... 200 

Criterion Reviver ... ... ... ... ... 190 

CURA90A Cocktail ... ... ... ... 186 

"Encore" Saddle Rock ... ... ... ... 201 

JrLiIr f LAP... ••. ... ... ... ..• ^94 

Flash of Lightning ... ... ... ... ... 199 

GiRARD Flip ... ... ... ... ... 184 

Heap OF Comfort ... ... ... ... ... 195 

Knickebein ... ... ... ... ... 202 

KoiiiNOOR ... ... ... ... ... ... 182 

Ladies' Blush ... ... ... ... ... 19S 

Magnolia ... ... ... ... ... ... 183 

Our Swizzle ... ... ... ... ... 1S9 

Prarie Oyster ... ... ... ... ... 188 

Sherry Blush ... ... ... ... ... 196 

Soda Nogg ... ... ... ... ... ... 197 

Square Meal ... ... ... ... ... 187 

Light Guard Punch ... ... ... ... ... 31 

Locomotive ... ... ... ... ... ... 134 

Milk Punch ... ... ... ... ... ... 16 

u i.i.OF •*• ... ... ... ... 17 

yy l^NGLISH ... ... ... ... ... 19 

Mint Julep ... ... ... ... ... ... 62 

Missouri Punch ... ... ... ... ... ... 3 

Mulls and Sangarees ... ... ... ... ... 90-100 

Mulled Wine ... ... ... ... ... ... 90 

ly ay ••• ••• ••• ••• ••• ••• 91 

,, ,, WITH Eggs ... ... ... ... ... 92 

,, ,, without Eggo ... ... ... ... 93 

yy \^L<AKi!<L ... ... ... ... ... ... 04> 

XN £C 1 AR ... ... ... ... ... ... 173 

yy irUNCH ... ... ... ... ... ... CC 

yy dODA ... ... ... ... ... ... 167 

PlEGUS ... ... ... ... ... ... IIS-I20 

Norfolk Punch ... ... ... ... ... 44. 



12 CONTENTS. 


. 


^iOGGS ... ... ... ... ••• 


No, 
56-61 


Our Swizzle ... 
Orange Sherbet 


189 


Orangeade ... 


164 


Orgeat Lemonade 


... 165 


„ Punch 


14 


Oxford Punch 


47 


Parisian Pousse Cafe .., 


122 


Peach and Honey 


nz 


Philadelphia Punch ... 


32 


Pine-Apple Julep ... 


66 


„ Punch 


13 


Pine AND Gin 


154 


xOPE ••* ••• ... ••• ••• ... 


138 


Porter Cup 


143 


„ Sangaree 


lOO 


Port Wine Negus 


118 


„ „ (another) 
,, Punch 


119 
II 


„ Sangaree ... ... ... 


95 


Pousse Cafe L' Amour 


124 


„ Faivre's ... 


123 


„ Parisian 


... 122 


,, Santina's... 


121 


Punches : — 




A LA Romaine 


48 


^x Lf 1l ••• ••• ••• ••• ••• 


53 


Apple 


52 


X\i\.l\./VL»Jv ••• ••• ••■ ••• 


••» 35 


., (another) ... 


36 


Barbadoes 


• •• ••• nX 


Bimbo 


37 


BRANDY ... ... ... ... 


• • • ■ • • X 


Brandy, for a Party 


2 


Canadian 


zz 


Century Club 


42 





CONTENTS. 








13 












NiK 


Punches- 












Champagne ... 


••• ••• 


• •• 


• •• 


• •• 


8 


Cider 


••• ••• •• 


> 


••• ••• 




54 


Claret 


• •• • • • 


• •• 


• • • 


• •• 


9 


Cold 


••• ••• •• 


» 


• • • • • • 




38 


Criterion 


• •• • •• 


• ■• 


• •• 


• •• 


iS 


CURA90A ... 


••• ••• •• 


• 


• •• • •• 




IS 


Saratoga 


• •• • • • 


• • • 


• • • 


• •• 


25 


Gin 


••• ••• •• 


• 


• • • ••• 




6 


„ (another) 


• • • • • • 


• •• 


• • • 


• •• 


7 


Gothic 


••• ••• •• 


• 


« •• ••• 




43 


Grasset 


• • • • •• 


• •• 


• •• 


• •« 


35> 


Imperial ... 


• 


» 


• •• • •• 




27 


Irish Whiskey 


• • • • •• 


• •• 


• • • 


• •• 


4 


JOSIE 


••• ••• •• 


» 


• • • * * * 




25 


Light Guard ... 


• • • • •• 


• • • 


• •• 


• •• 


31 


Milk 


• •• • •• •• 


» 


• •• ••• 




16 


Milk, English 


• • • • • • 


• •• 


• • • 


• •• 


19 


Milk, Hot 


••• ••• •• 


» 


••• ' •«• 




17 


Missouri 


• • • • •• 


• •• 


• •• 


••• 


3 


Nectar ... 


••• ••• •« 


• 


• •• • •• 




55 


Newport 


• • • • • t 


• • • 


• • • 


• •• 


20 


Norfolk ... 


••• ••• •• 


» 


• •• ■ • • 




44 


Orgeat 


• • • ■ • • 


• • • 


• •• 


• •• 


14 


Oxford ... 


••• ••• •• 


» 


• • • • • • 




47 


Philadelphia Fish House 


• •• 


• • • 


• •• 


32 


Pine-Apple 


• •• ••• • • 


• 


• • • • • • 




13 


Port Wine 


• •• ■ • • 


• • • 


• • • 


• •• 


II 


Queen's ... 


••« ••• •• 


• 


• • • ••• 




45 


Raspberry 


• •• • •• 


• • • 


• • • 


• •• 


22 


•Regent's Park Cup 


■ 


• • • • • • 




21 


Rocky Mountain 


• •• ••• 


• • • 


• • • 


• •• 


-2-) 


Royal 


••• ••• ••! 


» 


• •• • • • 




41 


Ruby ... 


• •• • •• 


• •• 


• •• 


• •• 


40 


St. Charles' 


••• ••• • •< 




• • • • •• 




23 


Sauterne 


••• ••• 


• •• 


• •• 


• •• 


10 



14 



CONTENTS. 



. 






A'^ 


rUNCHES— 








Scotch Whiskey ... 


• •« 


• 


5 


Sixty-Ninth Regiment 


*.* * 


• •• 


24 


X £A ... ... ••. .«• . 


»• •« 


• 


49 


Tip Top 


• •• 


• •• 


34 


Uncle Toby ... ... , 


m m 9 


• 


46 


United Service ... 


• •• 


• 


39 


V APi 1 LtfLA •■• ••• ••• ••• 


• •• 


• •• 


12 


Victoria ... 


• • « 


• 


2S 


West Indian ... 


• •• 


• •• 


50 


Prairie Oyster 


»• •« 


• 


18S 


Queen's Punch 


• • • 


• •• 


45 


Raspberry Drakf, Effervescing 


• • « 


• 


iSi 


mm X UlMCiflL ••• ••• ••• ••• 


• •• 


• • • 


22 


Regents Park Cup 


• • • 


• 


2r 


Rhine Relish 


• •• 


• •• 


160 


Rocky Mountain Punch 


• • • 


• 


29 


Royal Punch 


• •• 


• • • 


41 


Ruby Punch ... 


• • • 


• 


4^ 


Russian Ambrosial Fluid ... 


• • • 


• ■ • 


129 


Rum Flip 


• •• 


• 


112 


„ (another) 


• • « 


• • • 


"3 


Rumfustain ... 


• • • 


• 


141 


Sangarees and Mulls 


• • • 


90-100 


Saddle Rock ... 


• • • 


• 


201 


St. Charles' Punch 


• •• 


• •• 




23 


Santa Cruz Fix 


• • • 


• 


III 


Santina's Pousse Cafe 


« • • 


• •• 


121 


Saratoga Punch 


• • • 


• 


25 


Sauterne Cobbler 


• • • 


• •• 


75 


yy 1 UNCI! ... ... ... •> 


• • • 


• 


10 


ScoTC^H Whiskey Punch ... 


• Vto 


• •• 


5 


ff ff Ofviri*** ••• ••• •• 


• • • 


• 


157 


OaawKBE^ ••• *** *•• ••• ••• 


• •• 


• •• 


168 


Sherry Blush... 


• •• 


• 


196 


yy X^vJUlil^MA ••• *■• **• ••• 


• •• 


• •• 


70 







CONTENTS 


1 








15 


Sherry Egg Nogg 


• •• 


• •• 


• •• 


• 1 


»• 


• •• 


No, 
6i 


„ Sangaree ... 




••• ••• 




• •• 


• ■• 




96 


Sixty-Ninth Regiment Punch... 


• •• 


• 1 


!• 


• •• 


24 


Sleeper ... 




••• ••• 




• •• 


• •• 




... 12S 


Slings and Toddies 


• •• 


• •• 


• • • 


• 4 


• 


• • 


101-106 


wAIASnES ... ... 




• • • • • • 




• •• 


• •• 




...67-69 


Soda Cocktail 


• •• 


• • • 


• • • 


• 4 


»• 


• • • 


86 


„ Nectar 




••• ••• 




• •• 


• •• 




... 167 


,, Negus ... 


• •• 


• •• 


• •• 


\ • < 


• 


• •• 


120 


„ Nogg 




• • • • •• 




• •• 


• • • 




... 197 


Square Meal ... 


• • • 


• ■ • 


• •• 


• 1 


• 


• • • 


187 


Stone Fence 




• • • • • • 




• ■ • 


• •• 




... 159 


Strawberry Effervescing Draft 


• • • 


• I 


»• 


■ • • 


181 


Tea Punch 




• ■ • • • • 


' 


• •• 


• • • 




... 49 


Temperance Drinks 


• •• 


• •• 


• •• 


• 


>• 


• • • 


161-181 


Tip Top Cup 




••• ••• 




• •• 


• • • 




••• 34 


Toddies and Slings 


■ • • 


• • • 


• • • 


• 


• • 


• •• 


loi-icG 


Tom and Jerry 




• •• • •• 




• •• 


• • • 




••• 133 


Uncle Toby's Punch 


• • • 


• • • 


• • ■ 


• t 


• 


• • • 


46 


United Service Punch 


• •• • • • 




• •• 


• • • 




- 39 


Vanilla Punch 




• • • 


• «• 


• < 


• 


• •• 


12 


Victoria Punch ... 




• • • • • • 




• •• 


• • • 




... 28 


West India Punch 




• • • 


• • • 


• 


1 • 


• • • 


50 


Whiskey Cobbler... 




• •• • • • 




• •• 


• •• 


• 


76 


„ Cocktail 




• • • 


• • • 


_ •< 


f 


• •• 


80 


„ Crusta ... 




• • • • •• 




• •• 


• •• 




... • 00 


„ Julep 

„ Sling, Hot 




• •• 
• •• ••• 


• •• 


« 
• •• 


• • 

• •• 


• •• 


65 
... 106 


„ Smash 




• •• 


• •• 


• 


»• 


• •• 


69 


„ Toddy ... 




••• ••• 




• •• 


• •• 




... 103 


White Lion ... 




• •• 


• •• 


• 1 


»• 


• «• 


130 



Iimerican aiitr #t|a: §rMs, 



->4- 



PUNCH. 



•:o:- 



There is a fine old English poet who enlightens us by saying that 

" Punch cures the Gout, the Cholic, and the Phthisic« 
And it is to all men the very best of Physic.'* 

If it really possess the wonderful powers ascribed to it, of wliich 
we have no reason to doubt, it becomes us, in the first place, to say 
how to make this delicious beverage in perfection. When you' 
have carefully selected some lemons or limes, their ambrosial 
essence must be extracted by rubbing lumps of sugar on the 
rind, which break the delicate little vessels that contain the per- 
fume and, at the same time, absorb it. The great secret in 
Punch brewing is to make the mixture sweet and strong, using tea 
instead of water, and so thoroughly amalgamating all the com- 
pounds that the taste of neither the bitter, the sweet, the spirit, 
nor the element shall be perceptible one over the other. Should 
you wish to make hot Pimch, you put in the spirits before ths 
water ; and if cold Punch, then the water or tea first 



1 8 AMERICAN 



AMERICAN AND OTHER DRINKS. 



1 BRANDT FUHCH. 

Use learge twMer, 

One table-spoonful of raspberry syrup ; two tea-spoonfuls of white 
powdered sugar ; one wine glass of water ; one and a half wine 
glass of brandy ; one and a half small lemons ; two slices of 
orange ; one piece of pine-apple. Fill the tumbler with chipped 
ice, shake well, and dress the top with berries in season. Sip 
through a straw. 

2 BRANDY PUNCH. 

For a Party of Ten, 

Half gallon of water ; one and a half quart of brandy ; quarter 
pint of Jamaica rum ; juice of three large lemons ; two oranges 
sliced ; half a pine-apple pared and cut up ; half gill of orange 
Cura9oa; one gill of raspberry syrup. Ice, and add berries in 
season. Mix the materials well together in a large bowl, and dreis^ 
with fruits in season according to taste. 

3' MISSOURI PUNCH. 

Use large tumbler* 

One wine glass of brandy ; half a wine glass of Jamaica rum ; the 
same of Bourbon whiskey; the same of. water; one and a half table- 
spoonful of powdered white sugar ; table-spoonful of lemon juice, 
fill up with chipped ice. The above must be well shaken ; and 
those who like their draughts '^like linked sweetness long dr^wn 
out," should use a- straw to sip the nectar through. The top of 
this punch should be ornamented with small pieces of fruit and 
berries yck season. 

4 • ^ IRISH WHISKEY PUNCH. 

This is the genuine Irish beverage. It is generally made one- 
third pure whiskey, ^two-thirds boiling water, in which the sugar 
has been dissolved, and lemon peel according to taste. 



PUNCH. 19 



5 SCaSTCH^^WHISKEY— APPOLONIC PUNCH. 

9te^ '8aHiie:1lmiyellow' .shavings of lemon peel in the whiskey, 
which should b% pure Islay of the best quality. The sugar should 
be dissolved in boiling water. Proportions as in Irish Whiskey 
Punch (No. 4). 

6 GIN PUNCH, 

Us€ large tumbler. 
One table-spoonful of raspberry syrup ; the same of white sugar ; 
one wine glass of water ; one and a h^lf wine glass of gin ; half 
small-sized lemon ; two slices of orange. Fill the tumbler with 
shaved ice, shake well, and ornament the top with berries in 
season. Sip through a straw. 

7 GIN PUNCH. 

Another,. 
• Half pint of old gin ; one gill of Maraschino ; the juice of three 
lemons ; the rind of half a lemon ; one quart bottle of German 
seltzer water. Ice well and sweeten to taste. 

8 CHAMPAGNE PUNCH. 

A quart bottle of Champagne ; two ounces of sugar ; one orange 
sliced; the juice of a lemon; three slices of pine-apple ; one wine 
glass of raspberry or strawberry syrup. Ornament with fruits in 
^ason, and serve in Champagne goblets. Th|s can be made m 
any quantity by observing the proportions of the ingredients as 
given above. Four bottles of Champagne make a gallon, and this 
is generally sufficient for fifteen persons in a mixed party. 

9 CLARET PUNCH. 

Use large tumbler. 
One and a half tea-spoonful of sugar ; one slice of lemon ; 
two or three slices of orange. Fill the tumbler with chipped ice, 
and then pour in the claret. Shake well and ornament with fruit 
in season. Place a straw in the glass. 



20 AMERICAN AND OTHER DRINKS. 

10 SAUTERNE PUNCH. 

Use large tumbler^ 
The same as No. 9, but with Sauterae instead of claret 

11 PORT WINE PUNCH. 

Use large tumbler. 

The same as No, 9, using port wine instead of claret, and orna- 
ment with berries in season. 

12 VANILLA PUNCH. 

Use large ttwibler. 

One table-spoonful of sugar ; one wine glass of brandy ; one 
table-spoonful of lemon juice. Fill the tumbler with shaved ice, 
shake well, ornament with one or two slices of lemon, and flavour 
with a few drops of Vanilla extract. This is a delicious drink, and 
should be imbibed through a glass tube or straw, the former being 
the better. 

13 PINE-APPLE PUNCH. 

For a Party of Ten, 

Four bottles of Champagne ; one pint of Jamaica rum ; one pint 
of brandy ; one gill of orange Curagoa ; the juice of four lemons ; 
four pine-apples sliced ; sweeten with a gill of plain syrup. Put the 
pine-apple, with one pound of sugar, in a bowl, and let them 
stand until the sugar is well soaked into the pine-apple, then add all 
the ingredients, except the Champagne ; place a large block of ice 
in the centre of the bowl, then add the Champagne, pouring it into 
the bowl at the side, so that it may effervesce as little as possible, 
and ornament with loaf sugar, sliced orange, aiid fruits in season ; 
serve in Champagne glasses as soon as made. Pine-apple Punch 
is sometimes made by adding sliced pine-apple to Brandy Punch. 



PUNCH. 21 



14 ORGEAT PUNCH. 

Use large tumbler. 

One and a half table-spoonful of Orgeat syrup ; one and a half 
wine glass of brandy ; the juice of half a lemon. Fill the tumbler 
with shaved ice, shake well, ornament with berries in season, and 
dash a little port wine on top. 



15 CURACOA PUNCH. 

Use large tumbler. 

One tea-spoonful of sugar ; one wine glass of brandy ; half a wine 
glass of Jamaica rum ; one wine glass of water ; half liqueur 
i^lass of Cura9oa, and the juice of half a lemon. Fill the tumbler 
with chipped ice, shake well, and ornament with fruits in season. 
Sip through a straw and sigh! 



16 MILK PUNCH. 

Use large tumbler. 

One. table-spoonful of fine white s»ugar; one table-spoonful of 
water ; one wine glass of Cognac brandy ; half a wine glass of 
Santa Cruz rum or Jamaica ; a little chipped ice. Fill with milk, 
shake the ingredients well together, and grate a little nutmeg on top. 



17 HOT MILK PUNCH. 

Use large tumbler. 

This punch is made the same as No. i6, with the exception that 
hot milk is used and no ice. 



22 AMERICAN AND OTHER DRINKS. 

18 CRITERION MILK PUNCH. 

Put the following ingredients into a very clean pitclier>- The 
juice of three lemons, the rind 4)f two femcms; one feond of pow- 
dered sugar; one pineapple, peeled, sliced, and pounded ; six 
cloves ; twenty coriander seeds ; one small stick of cinnamon ; 
one pint of brandy ; one pint of rum ; one gill of arrack ; one cup 
of strong green tea; one quart of boiling water ; the boiling water 
to be added last. Cork this down to prevent evaporation, and 
allow these ingredients to steep for at least six hours, then add a 
quart of hot milk and the juice of two lemons. Mix and filter 
through a jelly bag, and when the punch has passed bright, bottle 
it and cork tightly. This punch should be iced for drinking. 

10 ENGLISH MILK PUNCH. 

This seductive drink is made in the following manner : — To two 
quarts of water add one quart of milk ; mix one quart of Jamaica 
rum with two quarts of French brandy, and put the spirit to tho 
milk, stirring it for a short time ; let it stand for an jiour, but do 
not suffer anyone of delicate appetite to see the melange in its 
present state, as the sight might create a distaste for the punch 
when perfected. Filter through blotting-paper into bottles, and 
should you Rnd that the liquid be cloudy, which it should not be, 
you may clarify it by adding a small portion of isinglass to each 
bottle. The above receipt will furnish you with half a dozen bottles 
of punch. 

20 NEWPORT PUNCH. 

Melt half a pound of lump sugar in half a pint of cold water, with 
the juice of two lemons passed through a fine hair strainer ; this is 
sherbet, and must be well mingled ; then add old Jamaica rum, phc 
part of rum to five of sherbet ; cut a couple of limes in two, and 
run each section rapidly round the edge of the jug or bowl, gently 
squeezing in some of the delicate acid. This done, the punch is 
made. Imbibe. 



PUNCH. 13 

21 REGENTS PARK CUP. 

' For a Party of THeettty, 

• • • 

The ingredients for thi^ renowned cup are — Two bottles of Cham- 
pagne ; one bottle of Hodcheimer ; ont bottle of orange Cura9oa ; 
one bottle of Cognac ; half bottle of Jamaica rum ; two bottles of 
Madeira ; two bottles of seltzer or plain soda ; four pounds of raisins ; 
to which add oranges, lemons, rock candy, and instead of ;|irater 
green tea to taste; Refrigerate with all the icy power of the North 
Pole. ^ 

- . ■ •■' 

22 RASPBERRY PUNCH. : 

One and a half gill of raspberry syrup ; three quarters of a pound 
of lump sugar ; three and a half pints' of boiling water. Infuse half 
an hour, strain, add half a pint of porter, and from three-quarters 
of a pint to. pxie pint each of rum and brandy ; add more warin 
water and sugar, if desired to make weaker and sweeter. Aiiqueiir 
glass of Noyeau or Maraschino improves it. 

» >. '^ ^ 

23 ST. CHARLES PUNCH. 

Use large tumbler^ . , 

One table-spoonful of sugar % one wine glass of port wine ; one 
liqueur glass of brandy ; the juice of the quarter of a lemon ; 'fill the 
tumbler with shaved ice, shake well, and ornament with fruits, and 
serve with a straw. 

24 69tli REGIMENT PUNCH. 

In eartJiernjug, 

Half a wine glass of Irish whiskey ; half a wine glass of Scotch 
whiskey ; one teaspoonful of sugar ; a piece of len^on ; two wine 
glasses of hot water. This is a capital punch for «l c<A«iLTCkj(gc>x. ^ 



24 AMERICAN AND OTHER DRINKS. 

25 SARATOGA PUNCH, 

FifT a Party of Twenty. 

Three bottles of Champagne, iced ; one bottle of Cognac ; six 
oranges ; one pine-apple. Slice the oranges and pine-apple in a 
bowl, pour the Cognac over them, and let them steep for two 
hours, then add the Champagne, and serve immediately. 

26 THE JOSIE PUNCH, 

One bottle of Islay whiskey ; one bottle of Monongahela whiskey ; 
lemon peel, sugar, and boiling water at discretion* 

27 IMPERIAL CUP, 

One bottle of claret ; one bottle of soda water ; four table- 
spoonfuls of powdered white sugar ; quarter of a teaspoonful of 
grated nutmeg ; one liqueur glass of Maraschino ; about half a 
pound of ice ; three or four slices of cucumber peel. Put all the 
ingredients into a bowl or pitcher and mix well. 

28 VICTORIA PUNCH. 

Bnr a Party of Twmty, 

Six lemons, in slices ; half a gallon of brandy ; half a gallon of 
Jamaica rum ; one pound of white sugar ; one and three-quarter 
quarts of water ; one pint of milk. Steep the lemops for twenty- 
four hours in the brandy and rum, add the sugar, water, and 
milk, and then, when well mixed, strain through a jelly bag. This 
punch may be used either hot or cold. Make in proportion for 
smaller number. 

29 ROCKY MOUNTAIN PUNCH. 

Pbr a mixed Party of Twen*:, 

This delicious punch is compounded as follows : — Five bottles of 
Champagne ^ one quart of Jamaica rum ; one pint of Maraschino ; 
six lemons, sliced ; sugar to taste. Mix the above ingpredients in a 



1 




1 


1 




^S 


^ 


^^j^^^j 


r^P 



PUVCfii t$ 



^!^ 



laijpe pimdi-bowly then place in the centre of the bowl a large 
square block of ice, ornamented on top with rock candy, loaf sugar, 
sliced lemons or oranges^ and fruits in season. This is a splendid 
punch for New Year's day. 

30 PUNCH GRASSOT. 

One wine glass of brandy ; five drops of orange Curagoa ; one 
drop of acetic acid ; two tea-spoonfuls of simple syrup ; one tea- 
spoonful of syrup of strawberries ; quarter of a pint of water ^ the 
peel of a small lemon sliced ; mix. Serve up with ice in laige 
goblet, and if possible garnish the top with a slice of apricot or 
peacl^ In cold weather this punch is admirable, served hot 

31 LIGHT GUARD PUNCH. 

For a Party of Twenty. 

Three bottles of Champagne ; one bottle of pale sherry ; one 
bottle of Cognac ; one bottle of Sauteme ; one pine-apple, sliced ; 
four lemons, sliced. Sweeten to taste, mix in a punch-bowl, cool 
with a large lump of ice, and serve immediately. 

32 PHILADELPHIA FISH HOUSE PUNCH. 

Half pint of lemon juice ; three-quarters of a pound of white 
sugar ; one pint of mixture ;* two and a half pints oi cold water. 
The above is generally enough for one person!! li 

33 CANADIAN PUNCH. 

Two quarts of rye whiskey ; one pint of Jamaica rum ; slx 
lemons, sliced ; one pine-apple, sliced ; four quarts of water. 
Sweeten to taste, and ice. 



* To make this mixture, take a quarter of a pint of peach brandy, half 
a pint of Cognac, and a quarter of a pint of Jamaica rum. 




26 AMERICAN AND OTHER DRINKS. 

84 TIP-TOP CUP. 

For a Party of Five, 

One bottle of Champagne ; two bottles of soda water; one liquet 
glass of orange Curagoa ; two table-spoonfuls of powdered sugai 
two slices of pine-apple, cut up. Put all the ingredients in 
small punch-bowl, mix well, and serve in Champagne goblets. 

35 ARRACK PUNCH. 

Three wine glasses of Arrack ; two wine glasses of rum. 
great deal of sugar is required, but must be left to taste; tv 
lemons are generally enough for the above quantity, but mere ' 
fewer may be used according to palate ; add water to make up t1 
whole to one pint and a half, and you then have three tumble 
of pretty punch. 

36 ARRACK PUNCH. 

Another, 

Steep, for six hours, in one quart of Batavia Arrack, six lemoi 
cut in thin slices, at the end of which time the lemon must ] 
removed without squeezing ; dissolve one pound of loaf sugar 
one quart of boiling water, and add the hot solution to the Arraci 
let it stand to cool. This is a delightful liqueur^ and should be usi 
as such. 

37 BIMBO PUNCH. 

Bimbo is made in the same way as No. 36, except that Cogn 
is substituted for Arrack 

38 COLD PUNCH. 

Arrack, port wine, and water, of each two pints ; one poand 
loaf sugar ; and the juice of eight lemons. 



PUNCH. 37 



39 UNITED SERVICE PUNCH. 

Dissolve in two pints of hot tea one pound of sugar, add thereto 
the juice of six lemons, a pint of Arrack, and a pint of port wine. 

40 RUBY PUNCH. 

Dissolve in two pints of hot tea three quarters of a pound of loaf 
sugar, having previously rubbed ofT with a portion of the sugar the 
peel of four lemons, then add the juice of eight lemons and a pint 
ot Arrack. 

41 ROYAL PUNCH. 

One pint of hot green tea ; half a pint of brandy ; half a pint of 
Jamaica rum ; one wine glass of white Curagoa ; one wine glass of 
Arrack ; the juice of two limes ; a thin slice of lemon ; white sugar 
to taste ; a gill of warm calf s-foot jelly. To be drunk as hot as 
possible. This is a composition worthy of a king. The materials 
being admirably blended ; the inebriating effects of the spirits are 
deadened by the tea, whilst the jelly softens the mixture, and 
destroys the acrimony of the acid. The whites of two eggs well 
beaten to a froth may be substituted for the jelly when that is not 
at hand. If the punch be too strong, add more green tea to taste* 

42 CENTURY CLUB PUNCH. 

Two parts old Santa Cruz rum ; one part old Jamaica rum ; five 
parts water; l^mon and sugar cui lib. This is a nice punch. 

43 GOTHIC PUNCH. 

For a Party of Ten, 

Four bottles of Kelly Island Catawba ; one bottle of claret ; three 
oranges or one pine-apple ; ten table-spoonfuls of sugar. Let this 
mixture stand in a very cold place, or in ice, for one hour or more, 
then add one bottle of Champagne. 



4 • AMERICAN AND iTTHER IMtlNlCS. 



44 KORFOLK PUNCH. 

In twenty quarts of I^'reneh brandy put the peels of thirty lemons 
and thirty oranges, pared so thin that not the least of the white is 
left, infuse for twelve hours ; have ready thirty quarts of water that 
have been boiled but allowed to cool, put to it fifteen pounds of re- 
fined sugar, and when well mixed, pour it upon the brandy and peels, 
adding the juice of the oranges and of twenty-four lemons ; mix well^ 
then strain through a very fine hair-sieve into a very clean barrel that, 
has held spirits, and put into it two quarts of new milk, stir, and 
then bung it close. Let it stand six weeks in a warm cellar. Bottle 
the liquor for use, observing great care that the bottles are perfectly 
clean and dry, and the corks of the best quality, and well put in. 
This liquor will keep many years, and improve with age. 

45 QUEENS PUNCH 

Put two ounces of cream of tartar and the juice and parings of 
two lemons into a stone jar, pour on them seven quarts of boiling 
water, stir, and cover close. When cold, sweeten with loaf sugar, 
and straining it, bottle and cork tight. Add, when bottling, half a 
pint of rum to the whole quantity. This is a very pleasant and 
wholesome liquor. 

46 UNCLE TOBY PUNCH (English). 

Take two large fresh lemons with rough skins, quite ripe, and 
some large lumps of refined sugar; rub the sugar ^ over the 
lemons till it has absorbed all the yellow parts of the skins ; then 
put into the bowl these lumps, and as much more as the juice of 
the lemons may be supposed to require, for no certain weight can 
be mentioned, as the ascidity of the lemon cannot be known till 
tried, and, therefore, this must be determined by the taste. Then 
squeeze the lemon juice upon the sugar, and with a bruiser press 
the sugar and the juice particularly well together, for a great deal 
of the richness and fine flavour of the punch depend on this 



PUNCH. 2) 

rubbing and mixipg process being thoroiq^My performed. Then 
mix this up well with boiling water (sofi water is best) till the 
whole is rather cool. When this mixture (which is now called the 
Sherbet) is to your taste, talse brandy and rum in equal quantities 
and put them to it, agatki mixing the whole well together. The 
quantity of spirit must be according to taste. Two good lemons 
are generally enough to make four quarts of punch, with half a 
pound of sogar, but this depends much upon the taste and upon the 
strengtlb of the spirit As the pulp is disagreeable to some persons, 
the Sherbet may be strained before the liquor is put in. Some 
strain the lemon before they put it to the sugar, but that is improper; 
for when the pulp and sugar are mixed well together, they add much 
to the richness of the punch. When only rum is used, about half 
a pint of porter will soften the punch ; and even when both rum 
and brandy are used, the porter gives a richness and, to some, a 
very pleasant flavour. 

47 OXFORD PUNCH. 

I have been favoured by an English gentleman wjth the following 
recipe fop the concoction of punch as drunk, by the students of the 
University of. Oxford : — Rub the rinds of three fresh lemons with 
loaf sugar till you have extracted a portion of the juice ; cut the 
peel finely off two sweet oranges ; add six glasses of calf s-foot jelly. 
Let all be put into a large jug and stirred well together. Pour in 
two quarts of boiling water, and set the jug upon the hob for 
twenty minutes, strain the liquor through a fine sieve into a larg[e 
bowl, poiir in a bottle of Capillaire,* half a pint of sherry, a pint of 
Cognac, a pint of old Jamaica rum, a quart of orange shrub, stir 
well as you pour in the spirit If you find it requires more sweet- 
ness, add sugar to taste. 

* Receipt for making Capillaire :^To one gallon of water add twenty- 
eight pounds of loaf sugar, put over the fire to simmer, when milk warm 
add tne whites of four or nve eggs, well beaten ; as these simmer with 
the syrup, skim it well, then pour it off, and flavour with orange>flower 
water, or bitter almonds, whichever you prefer. 



4 AliSRIGAN AND OTHER IMtfNKS. 



44 KORFOLK PUNCH. 

In twenty quarts of I^'rench brandy put the peels of thirty^ lemons 
and thirty oranges, pared so thin that not the least of the white is 
left, infuse for twelve hours ; have ready thirty quarts of water that 
have been boiled but allowed to cool, put to it fifteen pounds of re- 
fined sugar, and when well mixed, pour it upon the brandy and peels, 
adding the juice of the oranges and of twenty-four lemons ; mix well, 
then strain through a very fine hair-sieve into a very clean barrel that, 
has held spirits, and put into it two quarts of new milk, stir, and 
then bung it close. Let it stand six weeks in a warm cellar. Bottle 
the liquor for use, observing great care that the bottles are perfectly 
clean and dry, and the corks of the best quality, and well put in. 
This liquor will keep many years, and improve with age. 

45 QUEENS PUNCH 

Put two ounces of cream of tartar and the juice and parings of 
two lemons into a stone jar, pour on them seven quarts of boiling 
water, stir, and cover close. When cold, sweeten with loaf sugar, 
and straining it, bottle and cork tight. Add, when bottling, half a 
pint of rum to the whole quantity. This is a very pleasant and 
wholesome liquor. 

46 UNCLE TOBY PUNCH (English). 

Take two large fresh lemons with rough skins, quite ripe, and 
some large lumps of refined sugar ; rub the sugar ^ over the 
lemons till it has absorbed all the yellow parts of the skins ; then 
put into the bowl these lumps, and as much more as the juice of 
the lemons may be supposed to require, for no certain weight can 
be mentioned, as the ascidity of the lemon cannot be known till 
tried, and, therefore, this must be determined by the taste. Then 
squeeze the lemon juice upon the sugar, and with a bruiser press 
the sugar and the juice particularly well together, for a great deal 
of the richness and fine flavour of the punch depend on this 



PUNCH. 2) 



rubbing and mixipg process being thoraiq^llly performed. Then 
mix this up well with boiling water (sofi water is best) till the 
whole is rather cool. When this mixture (which is now called the 
Sherbet) is to your taste, talse brandy and rum in equal quantities 
and put them to it, agaiki mixing the whole well together. The 
quantity of spirit must be according to taste. Two good lemons 
are generally enocrgh to make four quarts of punch, with half a 
pound of sogar, but this depends much upon the taste and upon the 
streiigtlb of the spirit As the pulp is disagreeable to some persons, 
the Sherbet may be strained before the liquor is put in. Some 
strain the lemon before they put it to the sugar, but that is improper; 
for when the pulp and sugar are mixed well together, they add much 
to the richness of the punch. When only rum is used, about half 
a pint of porter will soften the punch ; and even when both rum 
and brandy are used, the porter gives a richness and, to some, a 
very pleasant flavour. 

47 OXFORD PUNCH. 

I have been favoured by an English gentleman with the following 
recipe io% the concoction of punch as drunk, by the students of the 
University of. Oxford : — Rub the rinds of three fresh lemons with 
loaf sugar till you have extracted a portion of the juice ; cut the 
peel finely off two sweet oranges ; add six glasses of calfs-foot jelly. 
Let all be put into a large jug and stirred well together. Pour in 
two quarts of boiling water, and set the jug upon the hob for 
twenty minutes, strain the liquor through a fine sieve into a larg^e 
bowl, pour in a bottle of Capillaire,* half a pint of sherry, a pint of 
Cognac, a pint of old Jamaica rum, a quart of orange shrub, stir 
well as you pour in the spirit. If you find it requires more sweet- 
ness, add sugar to taste. 

* Receipt for making Capillaire :^To one gallon of water add twenty- 
eight pounds of loaf sugar, put over the fire to simmer, when milk warm 
add tne whites of four or nve eggs, well beaten ; as these simmer with 
the syrup* skim it well, then pour it off*, and flavour with orange-flower 
water, or bitter almonds, whichever you prefer. 



4 • AMERSCAS AND 0THER IMtlNKS. 



44 KORFOLK PUIICH. 

In twenty quarts of I^'rench brandy put the peels of thirty^ lemons 
and thirty oranges, pared so thin that not the least of the white is 
left, infuse for twelve hours ; have ready thirty quarts of water that 
have been boiled but allowed to cool, put to it fifteen pounds of re- 
fined sugar, and when well mixed, pour it upon the brandy and peels, 
adding the juice of the oranges and of twenty-four lemons ; mix well^ 
then strain through a very fine hair-sieve into a very clean barrel that, 
has held spirits, and put into it two quarts of new milk, stir, and 
then bung it close. Let it stand six weeks in a warm cellar. Bottle 
the liquor for use, observing great care that the bottles are perfectly 
clean and dry, and the corks of the best quality, and well put in. 
This liquor will keep many years, and improve with age. 

45 QUEENS PUNCH 

Put two ounces of cream of tartar and the juice and parings of 
two lemons into a stone jar, pour on them seven quarts of boiling 
water, stir, and cover close. When cold, sweeten with loaf sugar, 
and straining it, bottle and cork tight. Add, when bottling, half a 
pint of rum to the whole quantity. This is a very pleasant and 
wholesome liquor. 

46 UNCLE TOBY PUNCH (English). 

Take two large fresh lemons with rough skins, quite ripe, and 
some large lumps of refined sugar; rub the sugar ^ over the 
lemons till it has absorbed all the yellow parts of the skins ; then 
put into the bowl these lumps, and as much more as the juice of 
the lemons may be supposed to require, for no certain weight can 
be mentioned, as the ascidity of the lemon cannot be known till 
tried, and, therefore, this must be determined by the taste. Then 
squeeze the lemon juice upon the sugar, and with a bruiser press 
the sugar and the juice particularly well together, for a great deal 
of the richness and fine flavour of the punch depend on this 



PUNCH. 2) 



rubbing and mixipg process being thorom^My performed. Then 
mix this up well with boiling water (soli water is best) till the 
whole is rather cool. When this mixture (which is now called the 
Sherbet) is to your taste, talae: brandy and rum in equal quantities 
and put them to it, agaiki mixing the whole well together. The 
quantity of spirit must be according to taste. Two good lemons 
are generally enocigh to make four quarts of punch, with half a 
pound of sogar, but this depends much upon the taste and upon the 
strength of the spirit As the pulp is disagreeable to some persons, 
the Sherbet may be strained before the liquor is put in. Some 
strain the lemon before they put it to the sugar, but that is improper; 
for when the pulp and sugar are mixed well together, they add much 
to the richness of the punch. When only rum is used, about half 
a pint of porter will soften the punch ; and even when both rum 
and brandy are used, the porter gives a richness and, to some, a 
very pleasant flavour. 

47 OXFORD PUNCH. 

I have been favoured by an English gentleman wjth the following 
recipe io% the concoction of punch as drunk, by the students of the 
University of. Oxford : — Rub the rinds of three fresh lemons with 
loaf sugar till you have extracted a portion of the juice ; cut the 
peel finely off two sweet oranges ; add six glasses of calfs-foot jelly. 
Let all be put into a large jug and stirred well together. Pour in 
two quarts of boiling water, ar^d set the jug upon the hob for 
twenty minutes, strain the liquor through a fine sieve into a larg[e 
bowl, poiir in a bottle of Capillaire,* half a pint of sherry, a pint of 
Cognac, a pint of old Jamaica rum, a quart of orange shrub, stir 
well as you pour in the spirit. If you find it requires more sweet- 
ness, add sugar to taste. 

♦ Receipt for making Capillaire :^To one gallon of water add twenty- 
eight pounds of loaf sugar, put over the fire to simmer, when milk warm 
add the whites of four or nve eggs, well beaten ; as these simmer with 
the syrup, skim it well, then pour it off, and flavour with orange*flower 
water, or bitter almonds, whichever you prefer. 



4 • AliSRICAN AND OTHER BRINKS. 



44 HORFOLK PUHCIf. 

In twenty quarts of I^i^nch brandy put the peds of tHirty^ lemons 
and thirty oranges, pared so thin that not the least of the white is 
left, infuse for twelve hours ; have ready thirty quarts of water that 
have been boiled but allowed to cool, put to it fifteen pounds of re- 
fined sugar, and when well mixed, pour it upon the brandy and peels, 
adding the juice of the oranges and of twenty-four lemons ; mix well, 
then strain through a very fine hair-sieve into a very clean barrel that 
has held spirits, and put into it two quarts of new milk, stir, and 
then bung it close. Let it stand six weeks in a warm cellar. Bottle 
the liquor for use, observing great care that the bottles are perfectly 
clean and dry, and the corks of the best quality, and well put in. 
This liquor will keep many years, and improve with age. 

45 QUEENS PUNCH 

Put two ounces of cream of tartar and the juice and parings of 
two lemons into a stone jar, pour on them seven quarts of boiling 
water, stir, and cover close. When cold, sweeten with loaf sugar, 
and straining it, bottle and cork tight. Add, when bottling, half a 
pint of rum to the whole quantity. This is a very pleasant and 
wholesome liquor. 

46 UNCLE TOBY PUNCH (English). 

Take two large fresh lemons with rough skins, quite ripe, and 
some large lumps of refined sugar ; rub the sugar ^ over the 
lemons till it has absorbed all the yellow parts of the skins ; then 
put into the bowl these lumps, and as much more as the juice of 
the lemons may be supposed to require, for no certain weight can 
be mentioned, as the ascidity of the lemon cannot be known till 
tried, and, therefore, this must be determined by the taste. Then 
squeeze the lemon juice upon the sugar, and with a bruiser press 
the sugar and the juice particularly well together, for a great deal 
of the richness and fine flavour of the punch depend on this 



PUNCH. 2) 

rubbing and mixipg process being thorom^My perfgrmed. Then 
mix this up well with boiling water (sofi water is best) till the 
whole is rather cool. When this mixture (which is now called the 
Sherbet) is to your taste, talse brandy and rum in equal quantities 
and put them to it, agaiki mixing the whole well together. The 
quantity of spirit must be according to taste. Two good lemons 
are generally enocigh to make four quarts of punch, with half a 
pound of sugar, but this depends much upon the taste and upon the 
strengtlb of the spirit As the pulp is disagreeable to some persons, 
the Sherbet may be strained before the liquor is put in. Some 
strain the lemon before they put it to the sugar, but that is improper; 
for when the pulp and sugar are mixed well together, they add much 
to the richness of the punch. When only rum is used, about half 
a pint of porter will soften the punch ; and even when both rum 
and brandy are used, the porter gives a richness and, to some, a 
very pleasant flavour. 

47 OXFORD PUNCH. 

I have been favoured by an English gentleman with the following 
recipe fop the concoction of punch as drunk, by the students of the 
Universjty of. Oxford : — Rub the rinds of three fresh lemons with 
loaf sugar till you have extracted a portion of the juice ; cut the 
peel finely off two sweet oranges ; add six glasses of calf s-foot jelly. 
Let all be put into a large jug and stirred well together. Pour in 
two quarts of boiling water, and set the jug upon the hob for 
twenty minutes, strain the liquor through a fine sieve into a larg[e 
bowl, poiu: in a bottle of Capillaire,* half a pint of sherry, a pint of 
Cognac, a pint of old Jamaica rum, a quart of orange shrub, stir 
well as you pour in the spirit If you find it requires more sweet- 
ness, add sugar to taste. 

♦ Receipt for making Capillaire :^To one gallon of water add twenty- 
eight pounds of loaf sugar, put over the fire to simmer, when milk warm 
a^ the whites of four or nve eggs, well beaten ; as these simmer with 
the syrup, skim it well, then pour it off, and flavour with orange*flower 
water, or bitter almonds, whichever you prefer. 



JO AMERICAN AND OTHER DRINKS. 

48 PUNCH A LA ROMAINE. 

For a Party oj Fifteen* 

Take the juice of ten lemons and two sweet oranges ; dissolve 
in it two pounds of powdered sugar, and add the thin rind of 
an orange; run this through a sieve, and stir in by degrees the 
whites of ten eggs beaten into a froth. Put the bowl with the mix- 
ture into an ice pail, let it freeze a little, then stir briskly into it a 
bottle of Champagne and a bottle of Rum. 

49 TEA PUNCH. 

Make an infusion of the best green tea, an ounce to a quart of 
boiling water. Put before the fire a silver or other metal bowl to 
become quite hot, and then put into it — ^half pint of brandy ; half 
pint of rum ; quarter of a pound of lump sugar ; the juice of a large 
lemon. Set these a light and pour in the tea gradually, mixing it 
from time to time with a ladle. It will remain burning for some 
time, and is to be poured in that state into the glasses. In order 
to increase the flavour a few lumps of the sugar should be rubbed 
over the lemon peel. This punch may be made in a china bowl, 
but in that case the flame goes off more rapidly. 

50 WEST INDIA PUNCH. 

This punch is made the same as Brandy Punch (Na i), but to 
eicich glass add one clove or two small pieces of preserved ginger 
with a little of its syrup. 

51 BARBADOES PUNCH. 

To each glass of Brandy Punch (No. i) add a tea-spoonful of 
Guava Jelly. 



PUNCH. 31 



52 APPLE PUNCH. 

Place in a china bowl slices of apples and lemons alternately, 
each layer being thickly strewn with powdered sugar. Pour over 
the fruit, when the bowl is half filled, a bottle of claret ; cover, and 
let it stand six hours ; then pour it through a muslin bag and 
serve immediately. 

53 ALE PUNCH. 

A quart of Burton ale ; a glass of Neirsteiner wine ; one win? 
glass of brandy ; one of Cappilaire (see No. 46) ; the juice of a 
lemon ; a roll of the peel pared thin ; grated nutmeg on the tc]i 
and a slice of toasted bread. 

54 CIDER PUNCH. 

On the thin rind of a lemon pour half a pint of sherry ; add 
a quarter of a pound of sugar, the juice of a lemon, a little grated 
nutmeg, and a bottle of cider. Mix it well, and if possible place i: 
in ice. Add, before served, a glass of brandy and a few pieces 
of cucumber peeL 

55 NECTAR PUNCH. 

Infuse the peel of fifteen lemons in a pint and a half of rum fcr 
forty-eight hours ; add two quarts of cold water with three quarts 
of rum (exclusive of the former pint and a half) ; also the juice of 
the lemons with two quarts of boiling milk and one grated nutmeg. 
Let it stand for twenty-four hours covered close. Add two pounds 
and a half of loaf sugar ; then strain it through a flannel bag tik 
quite fine, and bottle for use. It is fit for use as soon as bottled. 



EGG NOGG. 



•:o:- 



» 



Egg Nogg is a beverage of American origin, and has gained a 
popularity all over the world. In the South it is almost indispens- 
able at Christmas time, in the East the wise men imbibe it, in the 
West the egotist believes in it, and in the North it is a favourite 
at all seasons. In Scotland, Egg Nogg is known by the name of 
"Auld Man's milk." 

56 EGG NOGG. 

Use large tumbler. 

One table-spoonful of fine sugar, dissolved with one table-spoonful 
of cold water ; one t%% ; one wine glass of Cognac ; half a wine 
glass of Santa Cruz rum or Jamaica rum ; a quarter of a tumbler 
of shaved ice, fill up with milk, shake the ingredients until they are 
thoroughly mixed together, and grate a little nutmeg on the top. 

57 HOT EGG NOGG. 

This drink is very popular in England, and is made in precisely 
the same manner as the cold Egg Nogg above, except that you must 
use boiling water instead of ice. 

58 EGG NOGG. 

f 

For a Party of Ten, 

Three eggs ; one pint of brandy ; two and a half wine glasses of 
Santa Cruz rum ; two quarts of milk ; six ounces of white sugar. 
Separate the whites of the eggs from the yolks, beat them separately 
with an egg-beater until the yolks are well cut up, and the whites 
assume a light fleecy appearance. Mix all the ingredients (except 
the whites of the eggs) in a large punch-bowl, then let the whites 
float on the top, and ornament with coloured sugars. Cool in a 
tub of ice, and serve. 



H 

X 



W 

8 

w 
w 

w 
o 

X 

X 



2: 
o 

PI 
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a 



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O 

o 
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EGG NOGG. 33 



59 BALTIMORE EGG NOGG. 

For a Party of Fifteen.- 

Take the yolks of sixteen eggs, and twelve table-spoonfuls of 
powdered loaf sugar, and beat them to the consistency of cream ; 
to this add two-thirds of a nutmeg grated, and beat them 
together ; then mix in half a pint of brandy or Jamaica rum, and 
two wine glasses of Madeira. Have ready the whites of the eggs 
whipped to a stiff froth, which then beat into the mixture. When 
this is done, stir in six pints of rich milk. There is no heat 
used. Egg Nogg made in this manner is digestible, and will not 
cause headache. It makes an excellent drink for debilitated 
persons and a nourishing diet for consumptives. 

60 GENERAL HARRISON'S EGG NOGG. 

Use large tumbler. 

One egg ; one and a half tea-spoonful of sugar ; two or three 
small lumps of ice. Fill the tumbler with cider and shake well. 
This is a splendid drink, and is very popular on the Mississippi river. 
It was General Harrison's favourite drink. 

61 SHERRY EGG NOGG. 

One table-spoonful of white sugar ; one egg ; two wine glasses of 
sherry. Dissolve the sugar with a little water ; break the yolk of 
an egg in a large glass ; put in one quarter of a tumbler of broken 
ice ; fill with milk, and shake up until the egg is thoroughly mixed 
with the other ingredients ; then grate a little nutmeg on top, and 
** Quaff the nectar cup^ which gives delightP 



JULEPS 



■:o:- 



The Julep is peculiarly an American beverage, and in the Southern 
States is more popular thao in any other. It was first introduced 
into England by Captain Marryatt, where it is now quite a favourite. 
The gallant Captain appears to have been a great patroniser of 
this drink, and published the recipe in his work on America. We 
give it in his own words : — " I must descant a little upon the mint 
julep, as it is, with the thermometer at ioqO, one of the most 
. delightful and insinuating potations that ever was invented, and 
may be drunk with equal satisfaction vihen the thermometer is at 
70^. There are many varieties, such as those composed of claret, 
Madeira, &c., &c., but the ingredients of the real Mint Julep arc 
as follow; I learnt how to make them and succeeded pretty well : — 
Put into a tumbler about a dozen sprigs of the tender shoots of 
mint ; upon them put a spoonful of white sugar and equal pro- 
portions of peach and common brandy, so as to fill it up one-third, 
or perhaps a little less ; then take rasped or powdered ice and fill 
up the tumbler. Epicures rub the lips of the tumbler with a piece 
of fresh pine-apple, and the tumbler itself is very often incrusted 
outside with stalactites of ice. As the ice melts you drink, 1 once 
overheard two ladies talking in the next room to me, and one of 
them said : * Well, if I have a weakness for any one thing, it is for 
a mint julep/ A very amiable weakness, and proving her good 
sense and good taste. They are, in fact, like the American ladies, 
irresistablc." 



.1 K- 



I 



JULEPS. 35 

62 MINT JULEP. 

Use large tumbler. 
One table-spoonful of powdered sugar ; two table-spoonfuls of 
water ; mix well with a spoon ; take three or four sprigs of fresh 
mint and press them well in the sugar and water until the flavour 
of the mint is extracted ; add one and a half wine glass of Cognac, 
and fill the glass with fine chipped ice ; then draw out the sprigs 
of mint and insert them in the ice with the stems downward, 
so that the leaves will be above in the shape of a bouquet. Arrange 
berries and small pieces of sliced orange on top in a tasteful manner ; 
dash with Jamaica rum, and sprinkle white sugar on top. Sip 
through a straw, and you have a julep fit for an Emperor. 

63 BRANDY JULEP. 

Use large tumbler. 
The Brandy Julep is made with the same ingredients as the Mint 
Julep, omitting the isiXizy fixings, 

64 GIN JULEP. 

Use large tumbler. 
The Gin Julep is made with the same ingredients as the Mint 
Julep, omitting the i^Xicy fixings, and substituting gin for brandy. 

65 WHISKEY JULEP. 

Use large tumbler. 

The Whiskey Julep is made the same as the Mint Julep, omitting 
all fruits and berries, and substituting whiskey for brandy. 

66 PINE-APPLE JULEP. 

For a Party of Five, 

Peel, slice, apd cut up a ripe pine-apple into a glass bowl ; add 
the juice of two oranges; a gill of raspberry syrup; a gill of 
Maraschino; a gill of old gin; ^ bottle of sparkling Moselle, and 
about a pound of pure shaved ice. Mix, ornament with berries 
in season, and serve in tumblers. 



THE SMASH. 



•:o:- 



This beverage is a Julep on a small scale. 

67 BRANDY SMASH. 

Use small tutnblei\ 

Haifa table-spoonful of white sugar ; one table-spoonful of water ; 
one wine glass of brandy. Fill two-thirds full of shaved ice. Use 
several sprigs of mint, the same as in the recipe for Mint Julepi 
Place two small pieces of orange on top, and ornament with berries 
in season. 

68 GIN SMASH. 

Use small tumbler. 

Half a table-spoonful of white sugar ; one table-spoonful of water ; 
one wine glass of gin. Fill two-thirds full of chipped ice. Use 
two sprigs of mint, the same as in the recipe for Mint Julep. Lay 
two small pieces of orange on top, and ornament with berries in 
season. 

69 WHISKEY SMASH. 

Use small tumbler, 

Haifa table-spoonful of white sugar ; one table-spoonful of water ; 
one wine glass of Bourbon whiskey. Fill two-thirds full of shaved 
ice, and use two sprigs of mint, the same as in the recipe for Mint 
Julep. 




ISMASHES SHOULD BE DRANK THROUGH A STRAINER, BUT 
WHEN THAT IS NOT TO HAND, A MOUSTACHE CUP, 
AS PER CUT, WILL ANSWER THE PURPOSE. 



COBBLERS. 



•:o:- 



This charming potation is an American invention, and has become 
a great favourite in all warm climates. The Cobbler is now a 
popular drink with both patrician and plebeian, and requires but 
very little skill in compounding. But to make it acceptable to the 
eye as well as to the palate, it is necessary to display a certain 
degree of taste in dressing the glass after the beverage is made. 



70 SHERRY COBBLER. 

Use lar^ tumbler. 

Two wine glasses of sheiTy ; one table-spoonful of sugar ; two or 
three slices of orange. Fill a tumbler with shaved ice, shake well, 
and ornament with berries in season. Dash with port wine. Drink 
through a straw. 

71 CHAMPAGNE COBBLER. 

Oru Bottle of Champagne to four Goblets, 

One table-spoonful of sugar ; one piece each of orange and 
lemon-peeL Fill the tumbler one-third full with ice, and fill balance 
with Champagne. Ornament in a tasty manner with berries in 
season. This beverage should be sipped through a straw. 



58 AMERICAN AND OTHER DRINKS. 

72 CATAWBA COBBLER. 

Use large tumbler. 

One tea-spoonful of sugar dissolved in one table-spoonful of water ; 
two wine glasses of Catawba. Fill the tumbler with chipped ice, and 
ornament with sliced oranges and berries in season. Sip through 
a straw. 

73 HOCK COBBLER. 

Use large tumbler. 

This drink is made in the same way as No. 72, using ^ock 
instead of Catawba. 

74 CLARET COBBLER. 

Use large tumbler. 

This drink is made in the same way as No. 72, using Claret 
instead of Catawba. 

75 SAUTERNE COBBLER. 

Use large tumbler. 
The same as No. 72, using Sauteme instead of Catawba. 

76 WHISKEY COBBLER. 

Use large tumbler. 

Two wine glasses of whiskey ; one table-spoonful, of sugar ; two 
or three slices of orange. Fill tumbler with ice, and shake well 
Imbibe through a straw. 



k 




OF SHAKING OR MIXING fl COBBLER, &q. 



THE COCKTAIL AND CRUSTA. 



•:o:- 



The Cocktail is quite a modem invention, and is very frequently 
used as the " proper beverage " for fishing and other sporting parties, 
although we have heard of some " weary sufferers" who take it in the 
morning as a tonic. The Crusta is thought by some to be an 
improvement on the Cocktail, and is said to have been invented by 
Santina, a celebrated Spanish caterer. 

77 CRITERION COCKTAIL. 

To make a splendid bottle of Criterion Cocktail, use the follow- 
ing ingredients : — Three-eighths of a bottle of brandy ; half a pint 
of water ; one liqueur glass of Boker's bitters ; one wine glass of 
plain syrup ; half a liqueur glass of Benedictine. The author has 
always used this recipe in compounding the above beverage for 
connoisseurs. Whiskey and Gin Cocktails in bottles may be made 
by using the above recipe, substituting those liquors in place of 
brandy. 

78 BRANDY COCKTAIL. 

Use small tumbler. 

Three dashes of plain syrup ; two or three dashes of bitters 
(Boker's) ; one wine glass of brandy ; one or two dashes of orange 
Cura9oa. Squeeze lemon peel, fill one-third full of ice, and stir with 
a spoon. 



40 AMERICAN AND OTHER DRINKS 

79 FANCY BRANDY COCKTAIL. 

Use small tumbler. 

This drink is made the same as the Criterion Cocktail, except 
that it is strained into a fancy wine glass, and a piece of lemon peel 
thrown on top, and the edge of the^la$s moistened with lemon 
and dipped in sugar. 



80 WHISKEY COCKTAIL. 

Use small tumbler. 

Three dashes of plain syrup ; two or three dashes of bitters, as 
above ; one wine glass of Bourbon or Rye whiskey, and a piece of 
lemon peel. Fill one-third full of fine ice, shake, and strain in a 
fancy white wine glass. 



81 CHAMPAGNE COCKTAIL. 

Half a tea-spoonful of sugar ; one or two dashes of bitters ; one 
piece of lemon peel. Fill tumbler one-third full of broken ice, and 
fill balance with Champagne. Use strainer. 



82 GIN COCKTAIL. 

Use small tumbler. 

Three dashes of plain syrup ; two or three dashes of bitters 
(Boker's); one wine glass of Hollands or gin ; one or two dashes of 
orange Curaqoa. Squeeze lemon peel. Fill one-third full of ice, 
and shake well, and strain in a glass. 



THE COCKTAIL AND CRUSTA. 41 



83 FANCY COCKTAIL. 

Use small tumbler. 

This drink is made the sams way as the Gin Cocktail, except 
that it is strained in a fancy wine glass and a piece of lemon peel 
thrown on top ; the edge of the glass moistened with lemon, and 
dipped in white or coloured sugar. 

84 JAPANESE COCKTAIL. 

Use small tumbler. 

One table-spoonful of Org^::t syrup ; half a tea-spoonful of bitters ; 
one wine glass of brandy ; one or two pieces of lemon peeL Fill 
the tumbler one-third with ice, and stir well with a spoon. 

85 JERSEY COCKTAIL. 

Use small tumbler. 

One tea-spoonful of sugar ; two dashes of bitters. Fill tumbler 
with cider, and mix well ; serve with lemon peel on the top. 

86 SODA COCKTAIL. 

Use large tumbler. 
The same as No. 85, using soda-water instead of cider. 

87 BRANDY -CiRUSTA. 

Use small tumbler, 

Crusta is made the same way as a Fancy Cocktail, with a little 
bmon juice and a small lump of ice added. First mix the ingre- 
dients in a small tumbler, then take a fancy red wine glass, put a 
sliced lemon round the rim of the glass, and dip it in powdered 
white sugar, so that the sugar will adhere to the edge of the glass ; 
pare half a lemon, the same as you would an apple (all in one 
piece), so that the paring will fit i.ito the wine glass, and strain 
Crusta from the tumblei into it 



42 AMERICAN AND OTHER DRINKS. 

■ ' ' ' w • 

88 WHISKEY GRUSTA. 

Use small tumbler. 

The Whiskey Crusta is made the same as the Brandy Crusta, 
using whiskey instead of brandy. 

89 GIN CRUSTA. 

Use small tumbler. 

Gin Crusta is made the same as Brandy Crusta, using gin instead 
of brandy. 





NUTMEG GRATER. 



MULLS AND SANGAREES. 



•:o:- 



90 MULLED WINE. 

To make good Mulled Wine, just allow me to say— 
Nine eggs you must break, and then do not delay, 
But into a bowl let the whites all be dropped, 
Whilst all of the yolks in another are popped. 
With a switch let the whites be beaten about- 
Until like the froth of the sea they come out ; 
To the yolks then attend, and beat them also, 
And at them three spoonfuls of sugar just throw. 
Now into a skillet it*s quite time to pour 
Of some recognised brand a bottle or more ; 
And if of your head you may have any fear, 
Add one pint of water, and mind it is clear. 
The water and wine must be kept on the fire 
Till they reach the boiling heat you require ; 
Then the yolks and the whites please beat as before, 
A half pint of water o'er them gently pour. 
Mix all well together until they combine, 
And then turn them into the skillet of wine ; 
Stir about briskly and pour in a pitcher. 
Add grated nutmeg, 'twill make it much richer. 
Drink it off hot, and PU bet any odds 
You'll own it's a drink that is fit for the gods. 



44 AMERICAN AND OTHER DRINKS. 

91 MULLED WINE. 

Atiother, 

Dissolve one pound of sugar in two pints of hot water, to which 
add two and a half pints of good sherry, let the mixture be set 
upon the fire until it almost boils ; meantime beat up the whites of 
twelve eggs to a froth, and ^ pour into them the hot mixture^ 
stirring rajjidly. Add a little nutmeg. 

92 MULLED WfNE,- WiTH EGGS. 

One quart of wine ; one pint of water ; one table-spoonful of 
allspice, and nutmeg to taste. Boil them together a few minutes ; 
beat up six eggs, with sugar to taste; pour the boiling wine 
<m the eggs, stirring it all the time. Be careful not to pour the 
eggs into the wine or they will curdle. 

93 MULLED WINE, WITHOUT EGGS. 

To every pint of wine allow one small tumbler of water ; sugar 
and spice to taste. In making preparations like the above, it is 
very difficult to give the exact proportions of ingredients like sugar 
and spice, as what quantity niight suit one person would be to 
another quite distasteful. Boil the spice in the water until the 
flavour is extracted, then add the wine and sugar, and bring the 
whole to the boiling point; then serve with strips of dry toast, 
or with biscuits. The spices usually used for Mulled Wine 
are cloves, grated nutmeg, cinnamon or mace. Any kind of wine 
may be mulled, but port or claret are those usually selected for 
the purpose, and the latter requires a larger proportion of sugar. 

94 MULLED CLARET. 

^ The same as No. 91, using claret instead of sherry. 



MULLS AND SANGAREES. 4$ 

95 PORT WINE SANGAREE. 

Use large tumbler. 

One and a half wine glass of port wine ; one tea-spoonful of sugar. 
Fill tumbler two-thirds with ice ; shake well, and grate nutmeg 
on top, and place slices of lemon on the ii(iside of glass. 

96 SHERRY SANGAREE. 

Use large tumbler. 

One wine glass of sherry ; one tea-spoonful of fine sugar. Fill 
tumbler one-third with ice, shake, and grate nutmeg on top. 

97 BRANDY SANGAREE. 

Use large tumbler. 

The Brandy Sangaree is made with the same ingredients as the 
Brandy Toddy (see No. 102), omitting the nutmeg. Fill two-thirdt 
with ice, and dash about a tea-spoonful of port wine, so that it 
may float on top. 

98 GIN SANGAREE. 

The Gin Sangaree is made with the same ingredients as the 
Gin Toddy (see No. 104), omitting the nutmeg. Fill two-thirds 
with ice, and dash about a tea-spoonful of port wine, so that it 
may float on top. 

99 ALE SANGAREE. 

• Use small tumbler. 

One tea-spooiiful of sugar dissolved in a tea-spoonful of water. 
Fill the tumbler with ale, and grate nutmeg on the top. 

100 PORTER SANGAREE. 

This beverage is made the same as Ale Sangaree, and is 
sometimes called Porteree. 



TODDIES AND SLINGS. 



I 



►:o:- 



THESfe drinks are greatly patronized in all countries. 

ff 

101 APPLE TODDY. 

Use small tumbler, 

, One table-spoonful of fine white sugar ; one wine glass of cider 
brandy (Apple Jack) ; half of a baked apple. Fill -the glass two- 
thirds full of boiling water, and grate a little nutmeg on top. 

102 BRANDY TODDY. 

Use small tumbler. 

One tea-spoonful of sugar ; half a wine glass of water ; one wine 
glass of brandy ; one small lump of ice. Stir with a spoon. For 
hot Brandy Toddy omit the ice, and use boiling water. 

103 WHISKEY TODDY. 

Use small tumbler. 

One tea-spoonful of sugar ; half a wine glass of water ; one wine 
glass of whiskey ; one small lump of ice. Stir with a spoon. 

104 GIN TODDY. 

Use small tumbler. 

One tea-spoonful of sugar ; half a wine glass of water ; one wine 
^lass of gin ; one small lump of ice. Stir with a spoon. 



TODDIES AND'SUNGS. 



105 SUKG 

Use small tumbler. 

The Gin Sliilg is made with the same ingredients as the Gin 
Toddy, adding a little grated nutmeg on top. 

106 HOT WHISKEY SLING. 

Use small tumbler. 

One wine glass of whiskey. Fill tumbler one-third full of 
boiling water, and grate nutmeg on the top. 




FIXES AND SOURS. 



•:o:- 



These drinks have become established favourites with the present 
generation. 

107 BRANDY FIX. 

Use small tumbler. 

One table*spoonful of sugar ; half a wine glass of water ; quarter 
of a lemon ; one wine glass of brandy. Fill the tumbler two-thirds 
full of ice, stir with a spoon, and ornament the top with fruits 
in season. 

108 GIN FIX, 

Use small tumbler. 

One table-spoonful of sugar ; half a wine glass of water ; quarter 
of a lemon ; one wine glass of gin. Fill two-thirds full of ice, stir 
with a spoon, and ornament the top with fruits in season. 

109 BRANDY SOUR. 

Use small tumbler. 

The Brandy Sour is made with the same ingredients as the 
Brandy Fix, omitting all fruits, except a small piece of lemon, the 
juice of which must be pressed into the glass. 



FIXES AND SOURS. 49 



110 GIN SOUR. 

Use small tumbler. 

The Gin Sour is made with the same ingredients as the Gin Fix, 
omitting all fruits, except a small piece of lemon, the juice of which 
must be pressed into the glass. 

111 SANTA CRUZ FIX. 

Use small tumbler.. 
Is made by substituting Santa Cruz rum instead of other spirits. 

Note, — In making Fixes and Sours, be careful to put the lemon 
slcin in the glass. 




FLIP, NEGUS, AND SHRUB. 5 1 



114 ALE FLIP. 

Put on the fire, in a saucepan, one quart of ale, and let it boil ; 
have ready the whites of two eggs and the yolks of four, well 
beaten up separately ; add them by degrees to four table-spoonfuls 
of moist sugar and half a nutmeg, grated. When all are well 
mixed, pour on the boiling ale by degrees, beating up the mixture 
continually, then pour it rapidly backwards and forwards from one 
jug to another, keeping one jug raised high above the other, till the 
fiip is smooth and finely frothed. This is a good and delightful 
remedy for a cold* 

115 EGG FLIP. 

Put a quart of ale in a saucepan on the fire to boil. In the 
meantime, beat up the yolks of four eggs with the whites of two, 
adding four table-spoonfuls of brown sugar and a little nutmeg. 
Pour on the ale by degrees, beating up so as to prevent the mix- 
ture from curdling ; then pour backwards and forwards repeatedly 
from vessel to vessel, raising the hand to as great a height as 
possible, which process produces the smoothness and frothing 
essential to the good quality of fiip. This is excellent for a cold ; 
and, from its fleecy appearance, is sometimes designated ^'a yard 
of flannel" 

116 EGG FLIP. 

Another way. 

Beat up in a jug four new-laid eggs, omitting two of the whites ; 
add half a dozen lumps of sugar, and rub these well in the eggs. 
Pour in boiling water, about half a pint at a time ; and when the 
jug is nearly full, throw in two wine glasses of Cognac brandy ahd 
one wine glass of old Jamaica rum. 



52 AMERICAN AND OTHER DRINKS. 

117 BRANDY FLIP. 

Use small tumbler. 

One tea-spoonful of sugar ; one wine glass of brandy. Fill the 
tumbler one-third full of hot water; mix, and place a toasted 
biscuit or pulled bread on top, and grate nutmeg on it. 

118 PORT WINE NEGUS. 

To every pint of port allow one quart of boiling watery quarter of a 
pound of loaf sugar ; one lemon ; grated nutmeg to taste. Put the 
wine in a jug ; rub some lumps of sugar (a quarter of a pound) on 
the lemon rind until all the yellow part of the skin is absorbed; 
then squeeze the juice and strain it; add the sugar and lemon 
juice to the port wine, with the grated nutmeg ; pour on the boiling 
water, cover the jug, and when the beverage has cooled a little, it 
will be ready for use. Negus may also be made of sherry or any 
other sweet wine, but it is more usually made of port. This 
beverage derives its name from Colonel Negus, who is said to 
have invented it. 

119 PORT WINE NEGUS. 

(Another,) 
Use small tumbler. 

One wine glass of port wine ; one tea-spoonful ot sugar. Fill 
tumbler one-third full with hot water. Grated nutmeg on top. 

120 SODA NEGUS. 

A most refreshing and elegant beverage, particularly for those 
who do not take punch or grog at night : — Put half a pint of 
port wine, with four lumps of sugar, three cloves, and enough 
grated nutmeg to cover a shilling, into a saucepan; warm it 
well, but do not allow it to boil. Pour it into a bowl or jug, and, 
upon the warm wine, decant a bottle of soda-water. You will have 
a delicious and effervescing negus by this means. 



FANCY DRINKS. 



•:o:- 



We have heard of somebody having exclaimed, " Tell me where is 
Fancy bred." We can now confidently answer that question — in 
England, France, Germany, Russia, Italy, Spain, and America; 
and as a guarantee for our knowledge, we give the following 
recipes for Fancy Drinks: — 

121 SANTINA'S POUSEE CAFE. 

Use small Taper Wine Glass, 

This delicious drink is made from a recipe by Santina, proprietor 
of Santina's Saloons, a celebrated French Caf^, in New Orleans. — 
One-third brandy ; one-third Maraschino ; one-third Curagoa, each 
to be poured in gently at the side of the glass, so that neither 
mixes with the other. 

122 PARISIAN POUSEE CAFE. 

Use small Taper Wine Glass, 

Two-fifths orange Cura^oa ; two-fifths Kirschenwasser ; one-fifth 
green Chartreuse. Pour into the glass as in No. (2i. 

123 FAIYRE'S POUSEE CAFE. 

Use small Taper Wine Glass. 

One-third Parisian Pousse Caf^ (No. 122) ; one-third Kirsch- 
wasser ; one-third Cura^oa. This celebrated drink is from a recipe 
of M. Faivre, a popular proprietor of a French Saloon in New York 



54 AMERICAN AND OTHER DRINKS. 



124 POUSEE L'AMOUR. 

To mix this, fill a wine glass half full of Maraschino ; then 
put in the pure yolk of an egg. Surround the yolk with Vanilla 
cordial, and dash the top with Cognac. 

125 BRANDY CHAMPERELLE. 

Use Wine Glass, 

One-third brandy; one-third Angostura bittera; one-third 
Cura9oa. This is a delicious French Caf(6 drink. 

126 BRANDY SCAFFA. 

Use Wine Glass. 
One-half brandy; one-half Maraschino; two dashes of bitters. 

127 CLARET OR CHAMPAGNE CUP. 

These drinks are highly appreciated in Russia, where for many 
years they have enjoyed a high reputation amongst the aristo- 
cracy of the Muscovite's Empire. Proportions: — Three bottles 
of claret ; two-thirds of a pint of Curagoa ; one pint of sherry ; 
half-pint of brandy ; two wine glasses of syrup of rasp- 
berries ; three oranges, and one lemon cut in slices ; some 
sprigs of borage ; a small piece of rind of cucumber ; two bottles of 
German seltzer; three bottles of soda-water. Stir this together, 
and sweeten with Capillaire or pounded sugar until it ferments. Let 
it stand one hour ; strain it and ice it well, it is then ready for use. 
Serve in small glasses. The same for Champagne Cup-r-Champagne 
instead of claret ; Noyeau instead of raspberry. 

128 SLEEPER. 

To a gill of old rum add one ounce of sugar; two yolks of eggs; 
the juice of half a lemon. Boil half a pint of water with six cloves, 
six coriander seeds, and a bit of cinnamon. Whisk all together 
and strain them into a tumbler. 



FANCY DRINKS. H 



129 RUSSIAN AMBROSIAL FLUID, 

For a Party of Fifteenm 

Thinly peel the rind of half a lemon, shred it fine, and put it in a 
punch bowl ; add two table-spoonfiils of crushed sugar, and the juice 
of two lemons ; the half of a small cucumber sliced thin with tht 
peel on. Toss it up several times, then add two bottles of soda- 
water ; twabottks of claret, or one of Champagne. Stir well together 
and serve* 

130 WHITE LION. 

One and a half tea-spoonful of powdered white sugar; half a lime 
(squeeze out juice and put the rind in glass)— one wine glass of Santa; 
Cruz rum ; half a tea-spoonful of Curagoa ; half a tea-spoonful of rasp- 
bery syrup. Mix well, ornament with berries in season, and cool 
with chipped ice. 

131 CRIMEAN CUP. 

For a Party of Thirty, 

One quart of syrup of oranges ; one pint Otard brandy ; half a 
pint of Maraschino; half a pint of Jamaica rum; two bottles of 
Champagne ; two bottles of soda-water ; six ounces of sugar ; four 
medium sized lemons. Thinly peel the lemons, and place the rind 
in a bowl with the sugar. Macerate them well for a minute or two 
in order to extract the flavour from the lemons ; next squeeze the 
juice of the lemons upon this, add two bottles of soda-water, arid 
stir well till the sugar is dissolved ; pour in the syrup of oranges 
and whip the mixture well with an t%% whisk, in order to whiten the 
composition ; then add the brandy, rum and Maraschino. Strain 
the whole into a punch bowl and, just before serving, add the cham- 
pagne, which should be well iced. While adding the champagne 
stir well with ladle, this will render the Cup creamy and mellow. . 



56 AMERICAN AND OTHER DRINKS. 

132 CRIMEAN CUP (A la Wyndham.) 

For a Party of Five, 

Thinly peel the rind of half an orange, put it into a bowl with a 
table-spoonful of crushed sugar, and macerate with the ladle for a 
minute or two ; then add one wine glass of Maraschino ; half a 
wine glass of Cognac ; the same of Cura^oa. Mix well together ; 
pour in two bottles of soda-water, and one of Champagne, during 
which time work it up and down with the punch ladle, and it is 
ready. A pound of pure ice is a great improvement 

133 TOM AND JERRY. 

Use Punch-bowl for this mixture. 

Five pounds of powdered sugar ; twelve eggs ; half a small glass 
of Jamaica rum; one and a half tea-spoonful of ground cinnamon; 
half a tea-spoonful of ground cloves ; half a tea-spoonful of all-spice. 
Beat the white of the eggs to a stiff froth, and the yolks imtil they 
are as thin as water, then mix together and add spice and rum. 
Thicken with sugar until the mixture attains the consistency of a 
light batter. 

To SERVE OUT Tom and Jerry. 
Take a tumbler, and to one table-spoonful of the above mixture 
add one wine glass of brandy, and fill the glass with boiling water ; 
stir with a spoon, and grate a little nutmeg on top. Adepts in 
serving Tom and Jerry sometimes adopt a mixture of half brandy, 
quarter Jamaica rum, and quarter Santa Cruz rum, instead of 
brandy plain. This compound is usually mixed and kept in a 
bottle,, and a wine glass full is used to each tumbler of Tom and 
Jerry. 

134 LOCOMOTIVE, 

Put two yolks of eggs into a goblet, with an ounce of honey, a 
little essence of cloves, and a liqueur glass of Curagoa. Add a pint 
of high Burgundy made hot. Whisk well together and serve hot 
in glasses. 



FANCY DRINKS. 57 



135 BISHOP. 



Stick ao orange full of cloves and roast it before the fire ; when 
brown out it in quarters and pour over it a quart of hot port wine ; 
add sugar to taste. Let mixture simmer for half an hour. 

136 ARCHBISHOP. 

The same as Bishop, substituting claret for the port. 

137 CARDINAL. 

Same as above, substituting Champagne for claret 

138 POPE. 

Same as above, substituting Burgundy for Champagne. 

139 A BISHOP (Protestant). 

Four table-spoonfuls of white sugar; two tumblers of water; 
one lemon in slices ; one bottle of claret ; four table-spoonfuls of 
Santa Cruz rum ; ice. 

140 KNICKERBOCKER, 

Use small tumbler. 

Half a Hme or lemon, squeeze out the juice and put rind and 
juice in the glass ; two tea-spoonfuls of raspberry syrup ; one wine 
glass of Santa Cruz rum; half tea-spoonful of Curagoa. Cool 
with chipped ice, shake up well, and ornament with berries in 
season. If this be not sweet enough, put in a little more raspberry 
syrup. 



58 AMERICAN AND OTHER DRINKS. 

• ■ » ' ' ' ' ' 

141 RUMFUSTIAN. 

Let the yolks of a dozen eggs be well whisked up and put Into a 
quart of strong beer; to this add a pint of gin. Put a bottle of 
sherry into a saucepan, with a stick of cinnamon, a nutmeg 
grated, a dozen large lumps of sugar, and the rind of a lemon 
peeled very thin. When the wine boils it is poured upon the gin 
and beer, and is drunk hot 

142 CLARET CUP. 

> - ■ 

To a bottle of thin claret add half a pint of cold watery a table- 
spoonful of powdered sugar, and a tea-spoOnful of cinnamon, cloves, 
and all-spice finely powdered and mixed together. Mix all well to- 
gether, and add half the thin rind of a small lemon. This is a 
delicious summer beverage for evening parties. 

143 PORTER CUP. 

Mix, in a tankard or covered jug, a bottle of porter, and an 
equal quantity of table-beer ; pour in a glass of brandy, a dessert- 
spoonful of syrup of ginger ; add three or four lumps of sugar and 
half a nutmeg grated. Cover it down and expose it to the cold for 
half an hour. Just before sending it to table, stir in a tea-spoonfu 
of carbonate of soda, and add the fresh cut rind of a cucumber. 

144 ITALIAN LEMONADE. 

Pare and press twenty-four lemons ; pour the juice on the peels 
and let it remain on them all night. In the morning add two 
pounds of loaf sugar, a quart of good sherry, and three quarts of 
boiling water. Mix well ; add a quart of boiling milk, and strain it 
through a jelly bag until clear. 



FANCY DRINKS. 59 



145 CLARET CUP, or MULLED CLARET. 

Peel one lemon; add to it some white powdered sugar ; pour 
over one glass of sherry ; then add a bottle of Bordeaux, and 
sweeten to taste. One bottle of soda-water, and nutmeg if you like 
it For Cup, strain and ice it well ; for Mull, heat it and serve 
it hot 

146 BOTTLED SILK. 

A bottle of Moselle; half a pint of sherry; the peel of a lemon 
not too much, so as to have the flavour predominate ; two table- 
spoonfuls of sugar, and a sprig of Verbena. All must be well 
mixed, and then strained and iced. 

147 CHAMPAGNE, HOCK, or CHABLIS CUP. 

Dissolve four or five lumps of sugar in a quarter of a pint of 
boiling water, with a little very thin lemon peel ; let it stand a 
quarter of an hour ; add one bottle of the above wines and a sprig 
of Verbena; a small glass of sherry; half a pint of water. Mix 
well and let it stand half an hour. Strain and ice it well. 

148 CIDER NECTAR, (a la Ritchie.) 

One quart of cider; one bottle of soda water; one glass of 
sherry; one wine glass of brandy; juice of half a lemon; peel of a 
quarter of a lemon ; sugar and nutmeg to taste ; a spring of Ver- 
bena. Flavour it to taste with pine-apple. Strain and ice it all 
well. This is a very delicious beverage. 

149 BADMINTON. 

Peel half of a medium-sized cucumber, and put it into a silver 
cup, with four ounces of powdered sugar, a little nutmeg, and a 
bottle of claret. When the sugar is thoroughly dissolved, pour in 
a bottle of soda-water, and it is fit for use. 



60 AMERICAN AND OTHER DRINKS. 

150 BLUE BLAZER. 

Use two large silver plated Mugs with handles* 

One wine glass of Scotch whiskey ; one wine glass of boiling 
water. Put the whiskey and boiling water in one mug, ignite' the 
liquid, and while blazing mix both ingredients by pouring 
them four or five times from one mug to the other. If well done, 
this will have the appearance of a continued stream of fire. 
Sweeten with one tea-spoonful of powdered white sugar, and serve 
in a small tumbler, with a piece of lemon. 

151 BURNT BRANDY AND PEACH. 

Use small tumbler* 

This drink is very popular in the Southern States, where it is 
sometimes used as a cure for diarrhoea. One wine glass of Cognac ; 
half a table-spoonful of white sugar ; two or three slices of dried 
peach. Place the dried fruit in a glass, and pour the liquid over 
them. 

152 BLACK STRIPE. 

Use small tumbler. 

One wine glass of Santa Cruz rum ; one table-spoonful of 
molasses. This drink can either be made in summer or winter. 
If in the former season, mix in one table-spoonful of water, and 
cool with chipped ice ; if in the latter, fill up the tumbler with 
boiling water. Grate a little nutmeg on top in either case. 

153 PEACH AND HONEY. 

Use small tumbler, 

A table-spoonful of honey ; a wine glass of peach brandy. Stir 
with a spoon. 



FANCY DRINKS. 6l 



154 GIN AND PINE. 

Use Wine Glass, 
Split the heart of a green pine log into fine splints, about the size 
of a cedar lead pencil, take two ounces of the same, and put into a 
quart decanter, and fill the decanter with gin. Let the pine soak 
for two hours, and the gin will be ready to serve. 

155 GIN AND TANSY. 

Use Wine Glass, 
Fill a quart decanter one-third full of tansy, and pour in gin to 
fill up. 

156 GIN AND WORMWOOD. 

Put three or four sprigs of wormwood into a quart decanter, and 
fill up with gin. 

157 SCOTCH WHISKEY SKIN- 

One wine glass Scotch whiskey ; one piece of lemon peel. Fill 
the tumbler one-half full with boiling water. 

158 HOT SPICED RUM. 

Use small tumbler. 

One tea-spoonful of sugar ; one wine glass of Jamaica rum ; one 
tea-spoonful of mixed spices ; a piece of butter as large as a 
chestnut Fill the tumbler with hot water. 

159 STONE FENCE. 

One wine glass of whiskey (Bourbon) ; two or three lumps of ice. 
Fill up the glass with sweet cider. 

160 RHINE RELISH. 

Fill large tumbler half full of Rhine wine, and fill ap with soda 
water. 



TEMPERANCE DRINKS. 



•:o:- 



"To be merry and wise" is a very good motto, and should be ever 
in our mind. We know perfectly well that in hot weather ardent 
spirits absorb and assimulate all the liquid that is left in the fevered 
frame, and it is to be regretted that in England there is no common 
usQ of such a harmless mixture as orgeat, or those pleasant, innocent 
beverages with which the Italians, in their cool arcades, consume 
long hours. When people are very hot they will drink, and the 
discussion of the subject may help to make drinks more wholesome. 
The simple use of the lemon, with really pure ice, is the one good 
which America has given us. We say the use of the lemon instead 
of lemonade, because cheap lemonade is often a mixture of impure 
water and chemical acid. The best thing of all for preventing the 
ills of hot weather is probably to abstain altogether from any iced 
drinks ; but, in the opinion of the thirsty, the remedy would be 
worse than the disease. — From the Globe newspaper. 

161 LEMONADE. 

Use large tumbler* 

The juice of half a lemon ; one and a half table-spoonfiil of 
sugar ; two or three pieces of orange ; one table-spoonful of rasp- 
berry or strawberry syrup. Fill the tumbler half full of chipped 
ice, the balance with water. Dash with port wine, and ornament 
with fruits in season. 



TEMPERANCE DRINKS. 63 



162 PLAIN LEMONADE. 

From a recipe by the celebrated Soyer, 

Cut in very thin slices, three lemons, put them in a basin ; add 
half a pound of sugar (either white or brown) ; bruise all together. 
Add a gallon of water, and stir well. 

163 LEMONADE. 

For Parties, 

The rind of two lemons ; juice of three large lemons ; half pound 
of loaf sugar ; one quart boiling water. Rub some of the sugar in 
lumps on two of the lemons, until they have imbibed all the oil 
from them, and put it with the remainder of the sugar into a jug; 
add the lemon juice, and pour over the whole a quart of boiling 
water. When the sugar is dissolved, strain the lemonade through 
a piece of muslin, and when cool it will be ready for use. The 
lemonade will be much improved by having the white of an ^%% 
beaten up in it. A little sherry mixed with it also makes this 
beverage much nicer. 

164 ORANGEADE. 

This agreeable beverage is made the same way as lemonade, 
substituting, oranges for lemons. 

165 ORGEAT LEMONADE. 

Use large tumbler. 

Half a wine glass of orgeat syrup ; the juice of half a lemon. 
Fill the tumbler one-third full of ice, and then fill up with water. 
Shake well, and ornament with berries in season. 

166 DRINK FOR THE DOG DAYS. 

A bottle of soda-water poured into a large goblet in which a 
lemon ice has been placed, forms a deliciously cool and refreshing 
drink, but should be taken with some care, and positively avoided 
whilst you are very hot. 



64 AMERICAN AND OTHER DRINKS. 

167 SODA NECTAR- 

Use large tumbler^ 

The juice of one lemon ; three quarters of a tumblerful of water ; 
powdered white sugar to taste ; half a tea-spoonful of carbonate of 
soda. Strain the juice of the lemon and add it to the water, with 
sufficient white sugar to sweeten the whole nicely. When well 
mixed, put in the soda, stir well, and drink while the mixture is in 
an effervescing state. 

168 SHERBET- 

Eight ounces of carbonate of soda ; six ounces of tartaric acid ; 
two pounds of loaf sugar (finely powdered) ; three drachms of 
essence of lemon. Let the powder be very dry. Mix thoroughly, 
and keep them for use in a wide-mouthed bottle closely corked. 
Put two good-sized tea-spoonfuls into a tumbler, pour in half a 
pint of cold water, stir briskly, and drink off. 

169 LEMONADE POWDERS, 

One pound of finely-powdered loaf sugar, one ounce of tartaric 
or citric acid, and twenty drops of essence of lemon. Mix, and 
keep very dry. Two or three tea-spoonfuls of this stirred briskly 
in a tumbler of water will make a very pleasant glass of lemonade. 
If effervescent lemonade be desired, one ounce of carbonate of soda 
must be added to the mixture. 

170 GINGER-BEER POWDERS. 

Two drachms powdered white sugar ; five grains powdered ginger; 
twenty-six grains carbonate of soda ; mix. Dissolve in half a glass 
of spring water, and drink while in a state of effervescence. 




AMERICAN ICED WATER PITCHER 



TEMPERANCE DRINKS. 65 



171 LEMON SHERBET. 

One ounce of cream of tartar, one oiince of tartaric or citric 
acid, the juice and peel of two lemons, and half a pound or more of 
loaf sugar. The sweetening must be regulated according to taste. 



172 DRINK FOR HOME. 

Two ounces of cream of tartar, the juice and peel of two or 
three lemons, and half a pound of coarse sugar. Put thtse into a 
rjallon pitcher, and pour on boiling water. When cool, it will be 
fit for use. 



173 NECTAR. 

One drachm of citric acid ; one scruple of bicarbonate of potash ; 
one ounce of white sugar, powdered. Fill a soda-water bottle 
nearly full of water, drop in the potash and sugar, and lastly the 
citric acid, cork the bottle up immediately, and shake. As soon as 
the crystals are dissolved, the nectar is fit for use. It may be 
coloured with a small portion of cochineal. 



174 ORANGE SHERBET. 

One pound of pounded sugar ; two drops of neroli ; four drops 
of essence of orange peel ; half an ounce of citric acid. Mix well 
together, aerate if required with carbonate of soda. 



175 MILK LEMONADE. 

> . '. . 

Haifa pound of pounded sugar ; one pint of milk ; one pint of 
water; the juice of three lemons. Mix well together, and strain 
throupfh a sieve. - -i . :^-. '- 



66 AMERICAN AND OTHER DRINKS. 



176 LEMON WHEY. 

One pint of boiling milk ; half a pint of lemon juice ; sugar to 
taste. Mix well together and strain through a sieve. 



177 LEMON SYLLABUBS. 

One pint of cream ; one pint of water ; one pound of powdered 
sugar ; the thin peel of three lemons and the juice of one. Whip 
up well with the white of one egg, and collect the froth off on a 
sieve. When served, put the liquor in glasses and the froth on top. 



178 IMPERIAL. 

Half ounce of lemon peel ; half ounce cream of tartar ; four 
ounces of loaf sugar. Bruise the lemon peel with the sugar, mix 
with the cream of tartar, then bottle. When required for use, add 
one pint of boiling water. 

179 KING'S CUP. 

Peel of one lemon ; one and a half ounce lump sugar ; one pint 
of cold water ; a tea-spoonful of orange-flower water. After ten 
hours infusion strain. 

180 GINGER WINE. 

Put twelve pounds of loaf sugar and six ounces of powdered 
ginger into six gallons of water, let it boil for an hour ; then beat 
up the whites of half a dozen eggs with a whisk, and mix them well 
with the liquor. When quite cold, put it into a barrel, with six 
lemons cut into slices and a cupful of yeast. Let it work for three 
days, then put in the bung. In a week's time you may bottle it, 
and it will be ready for immediate use. 



TEMPERANCE DRINKS. 67 

181 RASPBERRY, STRAWBERRY, CURRANT, 
or ORANGE EFFERVESCING DRAFTS. 

Take one quart of the juice of either of the aboye fruits, filter it, 
and boil it into a syrup with one pound of powdered loaf sugar ; to 
this add one ounce and a half of tartaric acid. When cold put it in- 
to a bottle and keep it well corked. When required for use, fill a 
half-pint tumbler three parts full of water, and add two table-spoon- 
fuls of syrup. Then stir in briskly a small tea-spoonful of carbonate 
of soda, and a very delicious drink will be formed. The colour may 
be improved by adding a very small portion of cochineal to the 
symp at the time of boiling. 




LEO'S SPECIALITIES. 



AS SERVED AT THE CHITERlOr;. 



•:o:- 



182 KOHINOOR. 

On the edge of a large tumbler, break a new laid egg, upon which 
pour a liqueur glass of Benedictine, and a table-spoonful of raspberr>' 
syrup, shake up well with a little ice ; having done so, half fill with 
champagne ; balance with soda water, stirring at the same time 
with a spoon. Strain through a fine sieve, look heavenwards and 
drink ; "result," bliss. 

183 MAGNOLIA (a la Simmons). 

Beat up two new laid eggs ; add one liqueur glass of Cura^oa, 
and half a wine glass of old brandy ; one table-spoonful of sugar ; 
beat up well, then add a pint bottle, of champagne, and miix by 
pouring from one glass to another until it attain a fleecy and soft 
appearance, and serve in a glass. This will be found a very 
nutritious drink, especially when the appetite is bad. 

184 GIRARD FLIP. 

So styled after the famous grotesque dancers of that name, being 
their favourite beverage when thoroughly exhausted after their 
tcrpsichorean eccentricities. In a tumbler place the yolk of an 
eggy to this add about a tea-spoonful of noyeau ; a dash of cay- 
enne pepper ; a half glass of brandy ; a gill of ice. Fill up with 
new milk, shake well and strain. 



LEO'S SPECIALITIES. 69 



185 CIDER NOGG. ^ 

Put in a large tumbler, a new laid egg, and one table-spoonful of 
powdered sugar. Stir up wdl with a spoon, and fttt up with cidor, 
and drink while effervescing. 

186 CURA9OA COCKTAIL. 

C/se small tutnbUr. 

Half a wine glass of Cura^oa ; half a wine glass of brandy ; one 
tea-spoonful of Angostura bitters. Stir well with a spoon, add 
chipped ice and strain. 

'•. . ■ 

187 SQUARE MEAL. 

The yolk of two eggs; pepper and salt to suit the palate; one 
glass of brown brandy; shake well in ice. and strain. A good 
substitute for a Prairie (Dyster. 

* 

188 PRAIRIE OYSTER. 

This simple but very nutritious drink may be taken by any person 
of the most delicate digestion, and has become one of the most 
popular delicacies since its introduction by me at Messrs. Spiers and 
Pond'^ Its mode of preparation is very simple; -'Into a wine glass put 
a new-laid Gg^ ; add half a tea-spoonful of jvindgar, dropping itgendy * 
down on the inside of the glass ; then drop on the yolk a little com- 
mon salt, sufficient not to quite cover half the size of a threepenny- 
piece; pepper according to taste. The way to take this should 
be by placing the glass with the vinegar furthest from the mouth 
and swallow the contents. The vinegar being the last givesi It 
iXiore of an oyster-like flavour. - 

, Ai?/f.— This can be. taken with or without. the white of the egg^ 
according to taste. jt.!; >,.l... •'■> 



yo AMERICAN AKD OTHER DRINKS. 

189 OUR SWIZZLE. 

It occurred to the Author of this little work, after a conversation 
with an Indian gentleman, to make a cocktail called in India a 
Swizzle, Take a small tumbler, half fill it with chipped ice ; then 
add one and a half liqueur glasses of Boker^s bitters ; half a wine 
glass of brandy ; and two or three drops of Noyeau to flavour and 
sweeten it. Now swizzle this concoction, with an Indian cane 
swizzle, to a froth ; drink through a strainer. Tastes differ. An 
Indian likes a cocktail swizzled ; a North American, within the last 
few years, will not take one unless it is stirred with a spoon; a 
South American will have it shaken; an Englishman, who has 
travelled in America, is more particular than any one of the others 
until you find out his taste, and is most difficult to please. 

190 CRITERION REVIVER. 

Use a Soda-water tumbler. 

Glass and a half of Encore whiskey ; small block of ice ; dash of 
brandy bitters ; bottle of Taunus water ; and drink while effervescing. 

191 BOSOM CARESSER. 

Cobbler Glass. 

One. egg; half a sherry glass of strawberry syrup; one glass of 
brandy. Shake up well and strain. 

192 ALABAZAM. 

Use tumbler. 

One tea-spoonful of Angostura bitters; two tea-spoonfuls of 
orange Cura^oa ; one tea-spoonful of white sugar ; one tea-spoonfiil 
of lemon juice ; half a wine glass of brandy. Shake up well with 
fine ice and strain in a claret glass. 



LEOfS SPECIALITIES. 7 1 



193 CRITERION COFFEE PUNCH. 

Use tumbler. 
The yolk of one ^%%\ small cup of black coffee (k la Criterion) ; 
liqueur glass of brandy; sweeten to taste. Shake up well with ice, 
and strain. 

194 FLIP FLAP. 

Fill up a sherry wine glass two-thirds full of Maraschino, yellow 
Chartreuse, Kummel in equal proportions, and one dash of Kir- 
schenwasser. Having done this, add the white of an ^%% with 
a little sugar. Shake or swizzle well in a tumbler and serve in a 
thin glass. 

195 HEAP OF COMFORT. 

Use tumbler. 

One new-laid t.^\ liqueur glass of Maraschino; liqueur glass of 
brandy; Cayenne pepper according to taste ; gum syrup. Shake up 
Avcll with ice and strain in a cocktail glass. 

196 SHERRY BLUSH. 

To a half glass of sherry add a tea-spoonful of Boker's bitters ; 
the juice of half a lemon ; a tea-spoonful of raspberry Noyeau and 
Vanilla, mix well up with shaved ice, and strain in an ornamented 
^lass — a white glass is preferable, which, if dipped in coloured 
sugar, will make a pretty appearance. This is a very tasty little 
<lrink, and suitable after luncheon. 

197 SODA NOGG. 

Use large tumbler. 

Break on the edge a new-laid ^%g ; some pine-apple syrup ; half 
a pint of shaved ice ; fill iqp with soda, and imbibe through straws. 
A small quantity of brandy is a great improvement, according tOr 
taste. 



72 AMERICAN A^i> O^H^lRf iMtMlKfk 

198 LAinSS* BLUSH. 

Paruourite Drink among the Fair Sex. 
Use small tumbler. 

To a wine glass of Old Tom gin add one tea-spoonful of Noyeau 
and five drops of Absinthe ; sweeten to taste, about one tea- spoon- 
ful of white sugar. Shake up well with shaven ice, strain, and pour 
into a coloured glass, the rim of which has already been damped 
with lemon juice and dipped m white sugar. 



199 FLASH OF LIGHTNING. 

■3 . ..... V . 

Use tumbler, 

A wine glass of brandy ; half a tea-spoonful of gingerette ; table- 
spoonful of raspberry syrup. Shake up well with ice, and strain. 



200 CRITERION FLIP. 

One ^ZZ\ glass of claret; two tea-spoonfuls of sugar; dash of 
Cayenne pepper. Shake well and strain. 



201 ** ENCORE" SADDLE ROCK. 

V 

* " - -. 

This is a specie of Cobbler and is made the same way, substi- 
tuting Encore Whiskey (the best for this purpose) instead of the 
wine of an ordinary cobbler. With the addition of a little lemon 
juice you have a fine Saddle Rock. It is a pleasant and cool 
drink for a summer's day imbibed through straws. 




LARGE TUMKLER OR COBRLER GLASti' 



LEO'S SPECIALITIES. 75 



202 LEO'S KNIGKEBEIN. 

Keep a mixture ready made to hand, thoroughly combined, of 
the following, in the proportions given: — One-third each of 
Curagoa, Noyeau, and Maraschino. When mixing a drink, fill a 
straw-stem, port-wine glass two-thirds full of the above mixture, 
float the unbroken yolk of a new-laid egg on the surface of the 
liquor, then build up a kind of pyramid with the whisked white of 
the same egg on the surface of the latter, dash a few drops of 
Angostura bitters, and drink as directed. 

DIRECTIONS FOR TAKING THE KNICKEBEIN. 

Registered, 

1. Pass the glass under the Nostrils and Inhale the Flavour. — 
Pause. 

2. Hold the glass perpendicularly^ close under your mouthy 
open it wide, and suck the froth by drawing a Deep Breath, — Pause 
again. 

3. Point the lips and take one-third of the liquid contents 
remaining in the glass without touching the yolk. — Pause once 
more. 

4. Straighten the body, throw the head backward, swallow tlie 
contents remaining in the glass all at once, at the same time 
breaking the yolk in your mouth. 



N.B. — All articles requisite in compounding mixed drinks, in 
the way of shakers or mixers, straws, &c., can be obtained of 
Messrs. Dows Cijvrk & Co., Compton House, Frith Street, Soho. 



THE AMERICAN BAR 



AT THE 



CRITERION 



OPEN DAILY 



From 12 to 12; Sunday, 6 to 11, 



UNDER THE MANAGEMENT OF 



LEO EHGEL 



THE 



ENCOR 



^ 



WHISKY. 



A pure and pleasant alcoholic stimulant, always to be 

relied on, 

EVERY GALLON BEING GUARANTEED THE SAME. 

"THE LANCET."—" Remarkable free from Fusel Oil, wholesome 
and pleasant." 

"BRITISH MEDICAL JOURNAL."— " Removal of the Fusel 
Oil is most complete and efficacious." 

"MEDICAL TIMES AND GAZETTE."— Very Pure, Whole- 
some, and Pleasant, and we can highly commend it as well fitted for 
Medical use." 

" MEDICAL PRESS AND CIRCULAR."—" Pure and Whole- 
SOME, and uncontaminated with the mixtures frequently used to give 
fictitious age and aroma." 

"MEDICAL RECORD."— " Must rank foremost as the purest of 
alcoholic stimulants." 

"PRACTITIONER."— "May be safely recommended as an alcoholic 
stimulant." 

"SANITARY RECORD."— "Such an excellent dietetic stimulant 
deserves a wide-spread reputation." 

"PUBLIC HEALTH."— "Exceptionally pure and free from Fusel 
Oil, It would be fortunate for tJie health oftJie community if this whole' 
some Whisky was in general use.^^ 



St. Thomas's Hospital, Albert Embankment, S.E. 

28M February, 1876. 

" The tljanks of the M|:dical Porfession are due to Messrs. BERNARD 
and CO.,.Leith Distill^rVi Scotland, fo? producing the ENCORE 
WHISKY — a Spirit more Wholesome and less Irritating than any Spirit 
extant, being especially useful for Patients suffering from Kidney Disease." 

"R. W. JONES, F.C.S., M.R.C.S., L.R.C.P.E." 

BERNARD & CO., 

LEITH DISTILLERY, SCOTLAND; 

Wholesale Depots 
THREE CROWN S^QllARE, BOROUGH, S.E. 



Frank Flower, 



DIAMOND MERCHANT, 



3, PICCADILLY, 



cc 



OI>I>OSITE THE "OI^ITEI^IOIT- 



oy 



LONDON "HALL MARKED" 



18-CARAT GOLD CHAINS 



At £3, 10s., Per OUNCE 



AND 



THE CHARGE FOR MAKING ENTIRE CHAIN IS 

20s. 



ST. JAMES'S HALL, 

PICCADILLY. 



ALL THE YEAR ROUND, 



THE 

MOORE & BURGESS 

MINSTRKLS, 



THE PREMIER COMPANY OF THE [WORLD, 

COMPRISING NO LESS THAN 

FORTY ARTISTS 

OF KNOWN EMINENCE. 



EVERY NIGHT AT 8. 

MONDAYS, 

M^EDNESDAYS, \ 3 and 8. 

SATURDAYS, 



Fourteenth Year in one unbroken Season. 



THE 




J 




WHISKY. 



A pure and pleasant alcoholic stimulant, always to be 

relied on, 

EVERY GALLON BEING GUARANTEED THE SAME 

"THE LANCET."—** Remarkable free from Fusel Oil, wholesome 
and pleasant." 

"BRITISH MEDICAL JOURNAL."— " Removal of the Fusel 
Oil is most complete and efficacious." 

"MEDICAL TIMES AND GAZETTE."— Very Pure, Whole- 
some, and Pleasant, and we can highly commend it as well fitted for 
Medical use." 

"MEDICAL PRESS AND CIRCULAR."— *' Pure and Whole- 
some, and uncontaminatcd with the mixtures frequently used to give 
fictitious age and aroma." 

"MEDICAL RECORD."-" Must rank foremost as the purest of 
, alcoholic stimulants." 

"PRACTITIONER."— "May be safely recommended as an alcoholic 
stimulant." 

"SANITARY RECORD."— "Such an excellent dietetic stimulant 
des2rves a wide-spread reputation." 

"PUBLIC HEALTH."— "Exceptionally pure and free from Ftisei 
Oil. It would be foi'tttnate for tliti healtli oftlw commtmity if this wlioU" 
some Whisky vjas iji genertil use^ 



St. Thomas's Hospital, Aluert Embankmext, S.E. 

28/A February y 187G. 

"The thanks of the Medical Porfession are due to Messrs. BERNARP 
and CO., Leith Distillery, Scotland, for producing the ENCORE 
WHISKY — a Spirit more Wholesome and less Irritating than any Spirit 
extant, being especially useful for Patients suflfering from Kidney Disease." 

"R. W. JONES, F.C.S., M.R.C.S., L.R.C.P.E." 

BERNARD « CO., 

LEITH DISTILLERY, SCOTLAND; 

Wholesale Depot — 
THREE CROWN SQUARE, BOROUGH, S.E. 



SPIERS & POND'S 

HOLBORN VIADUCT HOTEL, 

HoLBORN Viaduct, London, 
NOW OPEN 

FOR FAMILIES AND GENTLEMEN. 



:o:- 



THIS handsome Hotel is situate at the Holborn Viaduct Ter- 
minus of the London, Chatham, and Dover Railway ; from 
which convenient position all parts of the Metropolis can easily be 
reached. 

The Furniture, Decorations, and General Arrangments through- 
out the Building have been designed to secure the comfort and con- 
venience of Visitors. 

The Coffee Room, Smoking Room, Billiard Rooms, and Reading 
Room present a tout ensemble of luxury and comfort ; while equaj 
attention and unsparing outlay have been bestowed upon the gen. 
eral appointments of the Drawing Room and Private Apartments 

The principal Continental Lanjfuages are spoken by the Attend- 
ants throughout the Building. The Tariff of Charges is on a mod- 
erate scale, and will be promptly sent by post on application. 



•* Fitted throughout in the most costly, yet substantial manner." — 
Morning Post, 

" The furniture throughout the vast concern is a marvel of luxury and 
comfort. " — Observer, 

"Nothing in London approaches it." — Daily Telegraph, 



ALL COMMUNICATIONS SHOULD BE ADDRESSED TO THE PROPRIETORS, 

SPIERS & POND, 

HOLBORN VIADUCT HOTEL, 

HOLBORN VIADUCT, V-OHOOW. 



\- 



^o^ 



*' 



^^^^^ i;^ 



% 



# 



f^ 



<.<''' 



^ 



^ 



^ 



^ 



^ 




t'he 



ENCORE WH SKY. 



A pure and pleasant alcoholic stimulant, always to be 

relied on, 

EVERY GALLON BEING GUARANTEED THE SAME. 

" THE LANCET."—*' Remarkable free from Fusel Oil, wholesome 
and pleasant." 

"BRITISH MEDICAL JOURNAL."— "Removal of the Fusel 
Oil is most complete and efhcacious." 

"MEDICAL TIMES AND GAZETTE."— Very Pure, Whole- 
some, and Pleasant, and we can highly commend it as well fitted for 
Medical use." 

" MEDICAL PRESS AND CIRCULAR."—" Pure and Whole- 
some, and uncontaminatcd with the mixtures frequently used to give 
fictitious age and aroma." 

"MEDICAL RECORD."— "Must rank foremost as the purest of 
alcoholic stimulants." 

" PRACTITIONER." — " May be safely recommended as an alcoholic 
stimulant." 

"SANITARY RECORD."— "Such an excellent dietetic stimulant 
deserves a wide-spread reputation." 

"PUBLIC HEALTH."— " Exceptionally pure and free from Fitsel 
Oil, It would be fortunate for tlie health oft/ie community if this whole^ 
some Whisky was in general use.^^ 



St. Thomas's Hospital, Albert Embankment, S.E. 

28//* February ^ 1876. 

" The thanks of the Medical Porfession are due to Messrs. BERNARD 
and CO., Leitii Distillery, Scotland, for producing the ENCORE 
WHISKY — a Spirit more Wholesome and less Irritating than any Spirit 
extant, being especially useful for Patients suflfering from Kidney Disease." 

"R. W. JONES, F.C.S., M.R.C.S., L.R.C.P.E." 

BERNARD & CO., 

LEITH DISTILLERY, SCOTLAND; 

Wlwlesale Deput— 
THREE CROWN SQUARE, BOROUGH, S.E. 



THE OXFORD. 

6, OXFORD SfTREET, LONDON, ^V. 

:o: 

Orchestral, Vocal, Comical, Terpsichorean, Athletic, 
Acrobatic and Varied Entertainment 

SPLENDID SCENERY. GRACEFUL AHITUDINISATIDNS. 

The favourite resort of Americans visiting London, 

The different departments under the control of the first European Masters. 

REFRESHMENTS OF THE BEST DESCRIPTION. 

DINNERS, SUPPERS, CHOPS, STEAKS, &c. 



-:o:- 



Boxes, 2 IS. and los. 6d. Orchestra Stalls, 2s. Stalls and Balcony, is. 

Area, 6d. 



CM-n: 



Moorgate Chambers — 29 Finsbury Place, E.C 

WALTER WATSON, Secretary. 



The grand distinguishing feature of this Society is the combina- 
tion of annuities with ordinary life assurance. By this means a 
provision is at once made for old age, as well as the .ordinary 
provision for dependents in the event of death happening before 
the benefits of annuity begin. 



\ 



AGENTS WANTED EVERYWHERE. 

Prospectuses forwarded on application. 



THE ORI&INAL LEOPOLDS, 



W^ILLIAM, JOHN, 



AND 



FREDERICK, 



Gymnastic, Acrobatic and Grotesque 

Artistes, 

Of all the Principle Cirques and Theatres 

in the "world. 



PERMANENT ADDRESS: 

88, SPENCER STREET, 

GOSWELL ROAD, LOTTDOIT, E.C. 



COKEETAirTLT HAT£ IS BE&SINESS, 




TAis renowned Extract is adminisUred mternally, and affiled as a lotion. 












POND'S EXTRACT COMPANY, 

SOLE PROPRIETORS, 

482, Oxford Street, London; and at New York. 

TOM MERRY, 

ARTIST AND LITHOGRAPHER, 

30, WEST SQUARE, S. E. 

The Portrait of the Author of this book was drawn 
on stone by Tom Merry. 

SP£e/yll PORTRAITS EXPEDITIOUSLY EXECUTED. 



THOSE PHENOMENAL FARCEURS, 

THE GIEAHDS, 

The Premier and Original American Grotesque Dancers 

and Pantomimists. 



Exferpta of Notices by the Atistralian, Anuruan^ and English Press : — 

**Let it at once be stated that their performances are far more extra- 
ordinary than they could possibly have appeared on paper, and perfectly 
unique. — Melbourne Argus, June 6th, 1874- 

**As dancers of a novel g)-mnastic school, they have unquestionably no 
equals." — Neio York Mercury, April 12th, 1876. 

"The Girards may now l)e pronounced without rivals ; one of them does 
the Long Table Slide, of which he was the original performer, having first 
introduced it to the public in the 'Black Crook' in Niblo's Garden, some 
few years ago.*'— AVrc/ York Clipper, May 27th, 1876. 

**To use a comprehensive old word, they are Posture Masters ; and never 
has more masterly posturing been seen in combination with neater panto- 
mime of the grotesque kind, or with such continuance of surprising 
agility."— Z>tfi/v Telegraph, August 28th, 1876. 

"A more striking, original, and perplexing performance has never been 
seen." — Sunday Times, September 3rd, 1876. 

**The Girards, a trio of dancers and pantomimic actors,, who, foj humour 
and agility, are not to be surpassed by any representatives of a similar class 
of entertainment who have appeared before a London audience." — Daily 
News, August 30th, 1876. 

**The Girards, whose versatile ability, as exemplified in sundry very ex- 
traordinary and startling feats, is likely to add another to the list of 
'Sensations' of late years introduced in the world of amusement. Their 
qualifications are of the most varied character." — The Era, September 
3rd, 1876. 

"To return to the piece, despite its pretentious title, of course the trifle 
is only a vehicle for the introduction of the Girards with their clever enter- 
tainment, about the marvellous excellence of which their cannot be tw o 
opinions. We would also refer to a certain Grotesque grace that now and 
again displays itself in the attitudes of this extraordinary family. Such a 
performance is one of the wonders of the age, and should attract all those 
who have not had an opportunity of witnessing it. Such of the public as 
have already seen the Girards will not need any words of ours to induce 
them to repeat the enjoyment upon an early occasion. " — 77u Era, 
December 30th, 1877. 



THE 



ENCORE WHISKY. 

A pure and pleasant alcoholic stimulant, always to be 

relied on, 

EVERY GALLON BEING GUARANTEED THE SAME. 



" THE LANCET."— .•• Remarkable free from Fusel Oil, wholesome 
and pleasant." 

"BRITISH MEDICAL JOURNAL."— " Removal of the Fasel 
Oil is most complete and efficacious." 

"MEDICAL TIMES AND GAZETTE."— Very Pure, Whole- 
some, and Pleasant, and we can highly commend it as well fitted for 
Medical use." 

"MEDICAL PRESS AND CIRCULAR."— "Pure and Whole- 
some, and uncontaminated with the mixtures frequently used to give 
fictitious age and aroma." 

"MEDICAL RECORD."— "Must rank foremost as the purest of 
alcoholic stimulants." 

" PRACTITIONER."— "May be safely recommended as an alcoholic 
stimulant." 

"SANITARY RECORD."— "Such an excellent dietetic stimulant 
deserves a wide-spread reputation." 

"PUBLIC HEALTH."— "Exceptionally pure and free from Fusel 
Oil. It ivottld be fortunate for tlie health of the community if this whole- 
some Whisky was in general use, " 



St. Thomas's Hospital, Albert Embankment, S.E. 

2%th February ^ 1876. 

" The thanks of the Medical Porfession are due to Messrs. BERNARD 
and CO., Leith Distillery, Scotland, for producing the ENCORE 
WHISKY — a Spirit more Wholesome and less Irritating than any Spirit 
extant, being especially useful for Patients suffering from Kidney Disease." 

"R. W. JONES, F.C.S., M.R.C.S., L.R.C.P.E." 

BERNARD & CO., 

LEITH distillery, SCOTLAND; 

Wholesale Depot — 
THREE CROWN SQUARE, BOROUGH, S.E. 



' ' THE I ZINGARI BOUQUET. ' ' 

SOLE MANUFACTORY. 

10, TICHBOSHE STREET, EEOENT STREET, W, 

EXPORT AGENTS, 
BURGOYNE, BURBIDGES & Co., i6, COLEMAN STREET, E.C. 



CATJTION.-THE I ZINGAEI BOTiaUET. 

SHIPWRIGHTS I ZINGARI BOUQUET.— Each bottle bfthiscele- 
brated perfume .bears a label with the colours of the Cricket Club (black, 
red, and yellow) printed across. — Sole Manufactory, lo, Tichborne Street, 
Regent Street, W. 

THE I ZINGAEI BOTiaUET. 

This Perfume is of the best English manufacture, and being extracted 
direct from the flowers, permanently retains its freshness and delicate fra- 
grance, differing in this respect from the cheaper descriptions of perfume, 
which are made from the common essential oils, and therefore soon become 
rank and offensive. To be had only wholesale and retail of the Sole Manu- 
facturer and Proprietor, T. SHIPWRIGHT, Hair Cutting, Shaving and 
Shampooing Saloons, with American comfort, lo, Tichborne Street, 
Regent Street, W. Special Rooms for Ladies. 

THE I ZmOASI PEBFTTME. 

Wholesale and for Exportation^ each Bottle in separate box. 



ESTABLISHED 1772. 



EMANUEL MOSES, 

Working Jeweller, Silversmith, and Dealer in 

Antiques, 

39, HANWAY STREET, OXFORD STREET, W. 



Old Gold and Silver bought or taken in exchange* 
Plated goods replated equal to new. 



ESTABUS8ED 1772. 



THE CELEBRATED 

"CHANDOS" MINERAL WATERS, 

PURE. SPARKLING. AND UNRIVALLED!!! 



Soda Water, Lemonade, Ginger Ale, Aerated Lime Juice, 
Seltzer, Potass, &o., 

All o/lht viry fiiust qiialily, and al rfasaaabh fritts. 




Fitlmgs fa^ Amerkait Bars, such as Cobbler Mixers, Strainers, Spoons, 

£gS Whisks, Leniait Sq-nztrs, lie Picks or Breakers, Champigae 

Taps, Bitter Bottle Stoppers, 6v., &H. 

CATALOGUES AND PRICE LISTS FRZE. 



DpWS CLARK & CO., 

46 & 47, FRITH STREET. SOHO, LONDON. 



AMERY & LOADER, 

14, TICHBORNE STREET, REGENT STREET, 

ftiftil attJr i^ilitsi:!! §«ifitJjrB, 

KAUaS Of THE CELESBATCD "CmTEmOII" SHIHT, 
6s. Sd. and 7a, Sd. 



THE 



ENCORE WH SKY. 



A pure and pleasant alcoholic stimulant, always to be 

relied on, 

EVERY GALLON BEING GUARANTEED THE SAME 

" THE I-ANCET."— •* Remarkable free from Fusel Oil, wholesome 
and pleasant." 

"BRITISH MEDICAL JOURNAL."— "Removal of the Fusel 
Oil is most complete and efficacious." 

« MEDICAL TIMES AND GAZETTE."— Very Pure, Whole- 
some, and Pleasant, and we can highly commend it as well fitted for 
Medical use." 

" MEDICAL PRESS AND CIRCULAR."—" Pure and Whole- 
some, and uncon laminated with the mixtures frequently used to give 
fictitious age and aroma." 

"MEDICAL RECORD."— " Must rank foremost as the purest of 
alcoholic stimulants." 

" PRACTITIONER."—" May be safely recommended as an alcoholic 
stimulant." 

*« SANITARY RECORD."— " Such an excellent dietetic stimulant 
deserves a wide-spread reputation." 

"PUBLIC HEALTH."— "Exceptionally pure aitd free from Ftisd 
Oil. It would be fortunate for the Jualth of the community if t/iis whole- 
some Whisky was in general use.'''* 



St. Thomas's Hospital, Albert Embankment, S.E. 

7&th February^ 1876. 

" The thanks of the Medical Porfession are due to Messrs. BERNARD 
and CO., Leith Distillery, Scotland, for producing the ENCORE 
WHISKY — a Spirit more Wholesome and less Irritating than any Spirit 
extant, being especially usefiil for Patients suffering from Kidney Disease.** 

"R. W. JONES, F.C.S.. M.R.C.S., L.R.C.P.E." 

BERNARD & CO., 

LEITH DISTILLERY, SCOTLAND; 

Wholesale Depot— 
THREE CROWN SQUARE, BOROUGH, S.E. 



THE CRITERION, 



PICCADILLY. 



:o:- 



I 



DEPARTMENTS. 

BUFFET: — This elegant and popular lounge is open from ioa.m. till 
12.30 A.M., for the supply of hot and cold Luncheons, which can 
here be obtained at is. each and upwards ; and of Tea, Coffee, Ices, 
and all kinds of light Refreshments at the usual prices. Bass*s Bitter 
Ale and Reid's Stout on draught. After 9 p.m. this department is 
reserved for Gentlemen only. 

GRILL ROOM. — Open at all hours between 11 a.m. and midnight, 
and on Sundays from 6 p.m. till 10.30 p.m. Specially arranged 
for supplying both Ladies and Gentlemen with Luncheons, Dinners, 
and Suppers. Chops, Steaks, &c., from the Grill. 

THE AMERICAN BAR, under the superintendence of a well-known 
Professor (originator of the famous Knickebein, &c.), has become 
one of the great attractions of the Criterion. Choice of over 300 
genuine American Drinks. 

THE CIGAR DEPARTMENT is designed for an extensive whole- 
sale and retail trade, and the stock, which is one of the largest in 
London, has been selected with unusual care. The attention of 
connoisseurs is confidently directed to its large assortment of every 
well-known brand of Havana and Manilla Cigars. 

THE SMOKING ROOM is, par excellence, the most comfortable, 
most elegant, and best ventilated one in the Metropolis, and is now 
the principal West-end rendezvous of our Australian and American 
visitors. 

THE RESTAURANT is arranged for the service of first-class Dinners, 
a la Carte, to both Ladies and Gentlemen. This room opens at 
I p.m. and closes at 9 p.m., and is open on Sundays from 6 p.m. 
tillg P.M. 



THE ^WEST ROOM is devoted to the DINNER PARIS! EN 
(Winter season) from 5.30 till 8 p.m. ; (Summer season) from 6 till 
8.30 P.M., at 5s. per head. In order that the style and excellence 
of this Dinner may favourably compare with those of the best 
Restaurants in Paris, the services of an eminent Mattre d'H6tel 
have been secured, and under his superintendence the Dinners in 
this Room will be prepared and served entirely k la Franc^aise. 

THE GRAND HALL is now occupied by the 3s. 6d. Table d'lIOtc 
Dinner, served here daily from 5.30 till 8 P.M. (Winter season \ 
and from 6 till 8.30 P.M. (Summer season*. Separate tables for 
parties of two, three, or more. During the season the celebrated 
Cold Luncheon at 2s. 6d. per head is also served in this Room. 

EAST ROOM. — Recherche Dinners, from 7s. 6d. upwards, served at 
separate Tables. This Room is especially adapted fcr Ladies and 
Gentlemen visiting the Opera or Theatre. 

THE SOUTH ROOM is admirably adapted for Regimental, Masonic, 
and Presentation Dinners. This Room is also available for Masonic 
Lodges. 

PRIVATE ROOMS of different sizes, wherein are daily served the 
most recherche Dinners in London. 

These rooms are available for First-class Dinners to parties of 
not less than three. 

P'or all information as to terms and arrangements, application 
should be made to the Manager. 

THE THEATRE.— Attached to, and forming part of, the Establish- 
ment is the Criterion Theatre, open every evening. The entertain- 
ments are of a light and bright character, supported by the best 
available talent. 

NOTE.— No Ladies are admitted to the Buffet after 9 p.m. With (his 
single exception, the Criterion in all the above Departments is 
opened to and designed fjr the patronage of Ladies as well as of 
Gentlemen. 



•:o:- 



S'PIERS & POND. 



CANTHARIKOPHO ; 

OR, 

OOOKEOAOH AND BEETLE POISON. 

(REGISTERED.) 



N.B.-NO DOGS OR CATS WILL TOUCH IT. 



Sold in Tin Boxes, with Directions for use attached to 

each Box : — 

First Size, price Is, 6d., or Post Free for 
Twenty-two Stamps, 

Second Size, price Is., or Post Free for Fifteen 

Stamps, 

Third Size, price 6d., or Post Free for Eight 

Stamps. 



Sold by all Chemists and Sundrymen, or of 

the Manufacturers, 

W. ROLLISSON-. & SONS, 

TOOTING, LONDON, S.W.